Wild Rice Salad with Cashews


Yield: 6 servings
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  • 1 cup(s) wild rice uncooked
  • 4 cup(s) chicken broth
  • 3 tablespoon(s) olive oil
  • 1-1/2 cup(s) red pepper chopped
  • 3/4 cup(s) cashews coarsely chopped
  • 2 piece(s) green onions sliced
  • 3 tablespoon(s) seasoned rice vinegar or apple cider vinegar
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) Asian sesame oil
  • 1 clove(s) garlic minced
  • 1/4 teaspoon(s) salt
  • pinch(s) black 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.

  11. To serve the salad, spoon it onto a lettuce lined platter.

  12. Read more at: http://www.food.com/recipe/wild-rice-cashew-salad-24876?oc=linkback
December 2012

This recipe is a personal recipe added by WMB0109 and has not been tested or endorsed by MyRecipes.

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