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Community Recipe
from [WMB0109]
Wild Rice Salad with Cashews

Wild Rice Salad with Cashews


  • Yield: 6 servings
  • Cook time:2 Hours


  • 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


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.

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

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Wild Rice Salad with Cashews recipe