Wild Rice Salad with Cashews

This is one of my favorite ways to eat rice, and you'll love it too!

This cold rice salad makes an excellent side or a main dish served in an avocado like we did. I think it would even be good served inside of a roasted red pepper.

Wild Rice Salad with Cashews

1 cup uncooked wild rice, or wild rice blend (we used Uncle Ben's the night I took the picture and just left out the seasoning pack)

4 cups chicken broth

3 tablespoons olive oil

1 1/2 cups chopped red bell pepper

3/4 cup cashews, coarsely chopped

Dressing:

3 tablespoons seasoned rice vinegar or apple cider vinegar

2 tablespoons olive oil

1 tablespoon sesame oil

1 clove garlic, minced

1/4 teaspoon salt

Dash of pepper

Rinse and drain rice in cool water.

In a saucepan, bring rice and broth to a boil over high. Reduce to simmer and cover for 45 to 50 minutes until rice is tender. Drain excess liquid and set rice aside. 

In a medium skillet, heat 3 tablespoons oil over medium high. Add peppers and cook 3 to 5 until tender. Add cashews. Cook for 2 to 3 more until nuts begin to brown. Remove from heat. In a large bowl, mix together rice and peppers. 

Combine dressing ingredients in a jar with a tight fitting lid. Shake well. Pour over salad and toss to coat. Cover and chill for at least 2 hours before serving.

Dig in!