Wild Rice Salad with Cashews

Salty, crunchy, tangy, tasty

This tasty chilled salad from author Patricia Cornwell was featured in Parade Magazine a couple of weeks ago.

The mix of tangy rice and salty cashews offers a refreshing change from your typical bean, corn, potato or macaroni summer dishes.  (And, I thought the leftovers were even better after the flavors had a chance to blend in the refrigerator overnight).

Cornwell suggested the dish as a complement to hot dogs or hamburgers.  I served it as a side to bratwurst boiled in beer and crisped on the grill, accompanied by a Leinenkugel Summer Shandy, all of which made for a savory meal on the patio!

Wild Rice Salad with Cashews
Adapted from Patricia Cornwell via Parade Magazine
(Serves 6)

1 cup uncooked wild rice
4 cups low-sodium chicken broth
3 tablespoons olive oil
1 1/2 cups chopped red or green bell pepper (I used a mix of both)
3/4 cup salted cashews, coarsely chopped
2 green onions, sliced (all of white part and most of green)

Dressing:
3 tablespoons cider vinegar
2 tablespoons olive oil
1 tablespoon Asian sesame oil
1 clove garlic, minced
1/4 teaspoon salt
Dash of freshly ground pepper

Rinse rice in a strainer under cool running water and drain well.

Bring rice and chicken broth to a boil in a 3-quart saucepan over high heat. Reduce heat and simmer, covered, for 45 to 50 minutes or until rice is tender. Drain excess liquid and set rice aside.

Heat 3 tablespoons oil in a medium skillet over medium-high heat. Add peppers and cook for 3 to 5 minutes, stirring frequently, until tender. Add cashews and green onions, cooking 2 to 3 minutes more or until nuts begin to brown.

Remove from heat. Combine mixture from skillet with rice in a large bowl.

Combine vinegar, olive oil, sesame oil, garlic, salt and pepper in a jar with a tight-fitting lid and shake well. Pour dressing over salad and toss to coat. Cover and refrigerate at least 2 hours.

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Comments
4 Responses to “Wild Rice Salad with Cashews”
  1. That looks great! I haven’t ever made a cold rice salad before but I think I need to make this one very soon!

  2. Karen says:

    I really enjoy a rice salad. I don’t have wild rice in the pantry but I do have brown. I think its nutty taste and texture would work as well but it won’t be as pretty.

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