Wild Rice Salad
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1 cup wild rice
4 cups chicken broth
2 tablespoons olive oil
1 tablespoon butter
1 cup green bell pepper, chopped
3/4 cup red bell pepper, chopped
2 green onions, sliced
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon salt
Dash of black pepper
Romaine or Boston lettuce leaves for serving
For the salad, rinse rice under cool running water. Drain into a three quart sauce pan. Add chicken broth and bring to a boil. Reduce heat, cover and simmer about 45-50 minutes, until tender. Drain off any excess liquid;set aside.
In a medium skillet, heat olive oil and butter over medium to high heat. Add bell peppers and cook 3-5 minutes, or until tender. Add cashews and green onion and cook for 2-3 more minutes, or until the nuts begin to brown. Remove from heat. As they cool, toss the rice and bell pepper mixtures together in a large bowl.
For the dressing, all ingredients in a large jar or container with a tight-fitting lid. Cover and shake until blended; pour dressing over salad and toss until evenly coated. Cover and refrigerate for at least two hours or even overnight to allow flavors to blend.
Serve the salad, spooned onto a lettuce leaf lined platter. (Serves seven to eight.)
Eudell Watts III