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Wild Rice Salad
with Cashews
From the recipe box of travel writer Carole Terwilliger Meyers.
1 cup uncooked wild rice, rinsed and drained
2 cups chicken broth
Bring to boil over high heat, then simmer covered for 45-50 minutes. Drain.
2 cups brown rice, cooked
3 Tbl. olive oil
1 red or green bell pepper, chopped
1/2 onion, chopped
Saute in skillet for about 5 minutes, or until tender.
Put everything together in a large serving bowl. Mix.
6 Tbl. seasoned rice vinegar or apple cider vinegar
4 Tbl. olive oil
2 Tbl. sesame oil
2 cloves garlic, minced
salt, pepper
Shake vigorously in jar with lid, then pour over rice mixture. Mix gently.
1/2 cup cashew pieces
Sprinkle over top just before serving.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)