1 1/2 c. chopped red or green bell pepper (I use any colors)
3/4 c. cashews, coarsely chopped
2 green onions, sliced
DRESSING
3 T. seasoned rice vinegar or apple cider vinegar
2 T. olive oil
1 T. Asian sesame oil
1 clove garlic, minced
1/4 tsp. salt
Dash of freshly ground pepper
Instructions
Rinse wild rice under cool water; drain well. In 3-quart saucepan, bring rice and chicken broth to a boil over high heat. Reduce heat and simmer, covered, for 45-50 minutes or until rice is tender. Drain liquid and set rice aside.
In medium skillet, heat 3 T. oil over medium-high heat. Add peppers and cook for 3-5 minutes or until tender.
Add cashews and green onions. Cook for 2-3 minutes or until nuts begin to brown. remove from heat. In large bowl, combine wild rice with bell pepper mixture.
Combine vinegar, oils, garlic, salt and pepper in jar with tight-fitting lid. Shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
