Wild Rice Cashew Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup wild rice 4 cups chicken broth 1 1/2 cups red bell peppers, chopped 3/4 cup cashews, coarsely chopped 2 green onions, sliced Dressing3 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
1 In a strainer, rinse the wild rice under cold water, drain well.
2 Into a 3 qt saucepan, put the wild rice and chicken broth; bring to a boil over a high heat.
3 Reduce the heat and simmer, covered, for 45-50 minutes, until tender.
4 Drain off any excess liquid.
5 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.
6 Add the cashews and green onions, cook for 2-3 minutes longer, or until the nuts begin to brown.
7 Remove from heat In a large bowl, toss together the wild rice and bell pepper mixture.
8 For the dressing; In a jar with a tight-fitting lid, combine the vinegar, olive and sesame oils, garlic, salt and pepper.
9 Cover and shake until blended; pour the dressing over the salad and toss until evenly coated.
10 Cover and refrigerate salad for at lease 2 hours or up to overnight to allow the flavors to blend. (I always eat some of it while still hot. It's great either way.)
Number of Servings: 6
Recipe submitted by SparkPeople user WAKANSAYA.
2 Into a 3 qt saucepan, put the wild rice and chicken broth; bring to a boil over a high heat.
3 Reduce the heat and simmer, covered, for 45-50 minutes, until tender.
4 Drain off any excess liquid.
5 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.
6 Add the cashews and green onions, cook for 2-3 minutes longer, or until the nuts begin to brown.
7 Remove from heat In a large bowl, toss together the wild rice and bell pepper mixture.
8 For the dressing; In a jar with a tight-fitting lid, combine the vinegar, olive and sesame oils, garlic, salt and pepper.
9 Cover and shake until blended; pour the dressing over the salad and toss until evenly coated.
10 Cover and refrigerate salad for at lease 2 hours or up to overnight to allow the flavors to blend. (I always eat some of it while still hot. It's great either way.)
Number of Servings: 6
Recipe submitted by SparkPeople user WAKANSAYA.
Nutritional Info Amount Per Serving
- Calories: 207.6
- Total Fat: 15.2 g
- Cholesterol: 3.3 mg
- Sodium: 848.5 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.9 g
- Protein: 4.9 g
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