Picnic

Wild Rice Cashew Salad is for Snack.

Wild Rice Cashew Salad takes 5 minutes to prepare.

Wild Rice Cashew Salad takes 45 minutes to cook.

Wild Rice Cashew Salad makes 6 servings.

The ingredients for Wild Rice Cashew Salad are:

1 cup wild rice
4 cups chicken broth
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

Here is how you make Wild Rice Cashew Salad:

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. (I always eat some of it while still hot. It's great either way.)Number of Servings: 6Recipe submitted by SparkPeople user WAKANSAYA.

The nutritional information for Wild Rice Cashew Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 207.6

• Total Fat: 15.2 g
• Cholesterol: 3.3 mg
• Sodium: 848.5 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 1.9 g
• Protein: 4.9 g