Patricia Cornwell's Wild Rice Salad with Cashews
Photo by: Mark Thomas
"Cooking is my way of sharing part of myself. And this salad, which goes perfectly with hot dogs and burgers, is one of my favorites to make for friends. (It also tastes delicious the next day as leftovers.)" Click here to read the rest of Patricia's Sunday Dinner story.
ingredients: Add all to shopping list
1 cup uncooked wild rice
4 cups chicken broth
3 Tbsp olive oil
1 1/2 cups chopped red or green bell pepper
3/4 cup cashews, coarsely chopped
2 green onions, sliced
For Dressing:
3 Tbsp seasoned rice vinegar or 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
4 cups chicken broth
3 Tbsp olive oil
1 1/2 cups chopped red or green bell pepper
3/4 cup cashews, coarsely chopped
2 green onions, sliced
For Dressing:
3 Tbsp seasoned rice vinegar or 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
At a glance:
Servings: 6
Active Time: 15 min
Total Time: 1 hr (plus 2 hr refrigeration time)
Key Tags:
directions:
1. In a strainer, rinse wild rice under cool running water. Drain well.
2. In a 3-quart saucepan, bring rice and chicken 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 oil over medium-high heat. Add peppers and cook for 3 to 5 minutes or until tender.
5. Add cashews and green onions. Cook for 2 to 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 vinegar, oils, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake well. Pour dressing over salad and toss to coat. Cover and refrigerate for at least 2 hours.
KITCHEN COUNTER:
Serves: 6. Per Serving: 350 calories, 32g carbs, 8g protein, 22g fat, 0mg cholesterol, 840mg sodium, 3g fiber
