Ingredients:
1 cup wild rice
4 cups chicken broth
3 tablespoons olive oil
1 1/2 cups red bell peppers, chopped
3/4 cup cashews, coarsely chopped
2 green onions, sliced
3 tablespoons seasoned rice vinegar or 3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon sesame oil
1 clove garlic, minced
1/4 teaspoon salt
1 dash fresh ground pepper
lettuce leaves, for serving
Directions:
In a strainer, rinse the wild rice under cold water, drain well.
Into a 3 qt saucepan, put the wild rice and chicken broth; bring to a boil over a high heat.
Reduce the heat and simmer, covered, for 45-50 minutes, until tender.
Drain off any excess liquid.
Set aside Meanwhile, in a medium skillet, heat the olive oil over medium high heat, add the bell peppers and cook for 3-5 minutes, or until tender.
Add the cashews and green onions, cook for 2-3 minutes longer, or until the nuts begin to brown.
Remove from heat In a large bowl, toss together the wild rice and bell pepper mixture.
For the dressing; In a jar with a tight-fitting lid, combine the vinegar, olive and sesame oils, garlic, salt and pepper.
Cover and shake until blended; pour the dressing over the salad and toss until evenly coated.
Cover and refrigerate salad for at lease 2 hours or up to overnight to allow the flavors to blend.
To serve the salad, spoon it onto a lettuce lined platter.
Servings: 6-8
Time preparation: 120 min.
Time total: 180 min.