Rice is great if you're really hungry...

Friday, November 16, 2012

...and want to eat two thousand of something.

Mitch Hedberg

A few weeks ago we actually remembered to buy the Sunday paper. I'd love to say that I use it to become a wiser, more world-conscious individual. Nah. I covet the coupons, Target ad, Parade magazine; and I only read the front page...above the fold. Don't look at me like that. You do it, too.

Anywho, I came across an article in Parade talking about one of my favorite authors: Patricia Cornwell. I started reading her books in high school, and they are permanent residents of my bookshelf. I've read many of them more than once.

So when I saw that she shared her recipe for Wild Rice Salad with Cashews, the ingredients went straight on my shopping list. Maybe if I carefully follow the recipe, I too can become a helicopter-piloting, crime-solving genius like her. Well, one can wish.

It was easy. It was delicious. Husband swooned. At me, not the salad. More wishful thinking. There were leftovers, which only got better with time (unusual for rice-containing foods, in my experience). Also, I made it for dinner so I added the meat from a rotisserie chicken to make it more meal-like. Enjoy!

Wild Rice Salad with Cashews
(serves 6)

1 cup uncooked wild rice
4 cups chicken broth
3 Tbsp olive oil
1 1/2 cups chopped red or green bell pepper
3/4 cup cashews, coarsely chopped
2 green onions, sliced
1 rotisserie chicken, meat removed and cubed/shredded

3 Tbsp seasoned rice vinegar or apple cider vinegar
2 Tbsp olive oil
1 Tbsp Asian sesame oil
1 clove garlic, minced
1/4 tsp salt
Dash of freshly ground pepper

1. In a strainer, rinse wild rice under cool running water. Drain well.
2. In a 3-quart saucepan, bring rice and chicken broth to a boil over high heat.
3. Reduce heat and simmer, covered, for 45 to 50 minutes or until rice is tender. Drain excess liquid and set rice aside.
4. In a medium skillet, heat 3 Tbsp oil over medium-high heat. Add peppers and cook for 3 to 5 minutes or until tender.
5. Add cashews and green onions. Cook for 2 to 3 minutes or until nuts begin to brown. Remove from heat. In a large bowl, stir wild rice with bell pepper mixture.
6. For dressing, combine vinegar, oils, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake well. Pour dressing over salad and toss to coat. Cover and refrigerate for at least 2 hours.



  1. Chicken broth is hard to find in Japan. My heart is endlessly broken by this. Thanks for making so I can drool.

  2. My mouth is watering, literally. Cashews, and wild rice. YES! Pinned! Thanks for bringing it to the Oldie's party! Hope to see you back there next week.


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