Wild Rice Cashew Salad

• 1 cup wild rice
• 4 cups chicken broth
• 3 tablespoons olive oil
• 1 1/2 cups red bell peppers, chopped
• 3/4 cup cashews, coarsely chopped
• 2 green onions, sliced
• Dressing
• 3 tablespoons seasoned rice vinegar or 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1 dash fresh ground pepper
• lettuce leaf, for serving

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.

wild rice, chicken broth, olive oil, red bell peppers, cashews, green onions, dressing, rice vinegar, olive oil, sesame oil, clove garlic, salt, ground pepper, lettuce leaf

Taken from www.food.com/recipe/wild-rice-cashew-salad-24876 (may not work)