Wild Rice Cashew Salad

Make this salad in advance and let the tastes meld to make a wonderful side to your cookout pleasure!

• Ready In: 3 hrs
• Serves: 6-8

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

• 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
•  lettuce leaf, for serving

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