Wild Rice Cashew Salad

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“Make this salad in advance and let the tastes meld to make a wonderful side to your cookout pleasure!”

Ingredients Nutrition


  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.
  11. To serve the salad, spoon it onto a lettuce lined platter.

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