Warm Wild Rice Salad

• 3 1/2 cups water
• 2 cups rice (1 cup long-grain brown rice and 1 cup wild rice)
• 3 tablespoons butter
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/2 red bell pepper
• Salt and freshly ground black pepper
• 1/2 cup slivered almonds
• 3/4 cup frozen peas
• 1 1/4 teaspoons red pepper flakes
• 2 tablespoons freshly chopped parsley leaves

1. Bring 3 1/2 cups of water to a boil in large saucepan.
2. Add rice and reduce heat to medium.
3. Cook until just tender about 35 to 40 minutes.
4. Fluff with a fork when ready.
5. In a large skillet over medium heat, melt butter.
6. Add onions, celery, carrots, peppers, salt and pepper.
7. Saute until softened, about 5 minutes.
8. In a separate pan over medium-low heat, toast almonds.
9. Stir occasionally until browned.
10. Add peas and red pepper flakes to the vegetables.
11. Add rice to skillet.
12. Mix together and allow to cook for a few minutes.
13. Remove from pan.
14. Add almonds and top with parsley.

water, rice, butter, onions, celery, carrots, red bell pepper, salt, almonds, frozen peas, red pepper, freshly chopped

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/warm-wild-rice-salad-recipe.html (may not work)