Wild Rice Cashew Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Wild Rice Cashew Salad calories by ingredient
Introduction
Ahother from food.com. This is part of my quest for yummy foods that aren't very temperature sensative. In other words they go great in a sack lunch or an ice chest. Ahother from food.com. This is part of my quest for yummy foods that aren't very temperature sensative. In other words they go great in a sack lunch or an ice chest.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
Dressing
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
Directions
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.