Wild Rice Cashew Salad

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

Questions & Replies

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  1. I also use a combination of rices and always get rave reviews. Its a FRESH salad. Thanks.
  2. I had this at a dinner on the weekend. The cook used a mixture of wild and brown rice. It was simply delicious and I had to have the recipe so I could make it, too.
  3. This dish received rave reviews when I served it at a baby shower with roasted turkey. I followed the recipe exactly and it was very easy to make.


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