Sweet Pepper Wild Rice Salad

• 1/2 cup uncooked wild rice
• 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth, divided
• 1-1/4 cups water, divided
• 3/4 cup uncooked long grain rice
• 1 medium sweet red pepper, chopped
• 1 medium sweet yellow pepper, chopped
• 1 medium zucchini, chopped
• 2 tablespoons olive oil, divided
• 4 green onions, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons lemon juice

1. In a small saucepan, combine the wild rice, 1 cup broth and 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
2. Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
3. In a
4. , saute the peppers and zucchini in 1 tablespoon oil for 3 minutes. Add onions; saute 1-2 minutes longer or until vegetables are tender. Transfer to a large bowl.
5. Drain wild rice if necessary; stir into vegetable mixture. Stir in white rice. Sprinkle with salt and pepper. Drizzle with lemon juice and remaining oil; toss to coat. Serve warm or at room temperature.

wild rice, chicken broth, water, long grain rice, sweet red pepper, sweet yellow pepper, zucchini, olive oil, green onions, salt, pepper, lemon juice

Taken from www.tasteofhome.com/recipes/sweet-pepper-wild-rice-salad/ (may not work)