Wild Rice Salad with Cashews

I served the rice salad with a BLT (and C!) with a tomato from the garden!

This recipe is a delicious side dish, but you could easily make it into a main dish by adding some chicken or shrimp.

I couldn't find wild rice, so I made it with brown rice.  One thing to note:  you have to chill it for two hours before eating it -- I didn't notice that and had to save it for the next day!

This recipe comes from the July 29, 2012 issue of Parade magazine.  It is author Patricia Cornwell's contribution to the "Sunday Dinner" column.  She serves it with hamburgers and hot dogs.

Wild Rice Salad with Cashews

1 cup uncooked wild rice
4 cups chicken broth
1 1/2 cups chopped red or green bell pepper
3/4 cups cashews, coarsely chopped
2 green onions, sliced

Dressing:
3 Tbsp seasoned rice vinegar or apple cider vinegar (I used apple cider vinegar)
2 Tbsp olive oil
1 Tbsp Asian sesame oil
1 clove garlic, minced
1/4 tsp salt
Dash of freshly ground pepper

1.  In a strainer, rince wild rice under cool running water. Drain well.

2.  In a 3 quart saucepan, bring rice and broth to a boil over high heat.

3.  Reduce heat and simmer, covered, for 45 to 50 minutes or until rice is tender.  Drain excess liquid and set rice aside.

4.  In a medium skillet, heat 3 Tbsp olive oil over medium-high heat.  Add peppers and cook for 3-5 minutes or until tender.

5.  Add cashews and green onions.  Cook for 2-3 minutes or until nuts begin to brown.  Remove from heat.  In a large bowl, stir wild rice with bell pepper mixture.

6.  For dressing, combine all ingredients in a jar with a tight-fitting lid.  Shake well.  (I just whisked it in a bowl)  Pour dressing over salad and toss to coat.  Cover and refrigerate for at least 2 hours.