Wild Rice Salad

1 cup chicken broth
1 cup wild rice, uncooked

Bring rice and broth to boil. Cover, turn to low, and let cook, covered, until tender (usually between 30 minutes to an hour, depending on brand).
Set aside

3 T. Oil
1/2 cup green bell pepper
1 cup nuts (mixed, peanuts, cashews, pecans, almonds; whatever is on hand)
3 green onions, tops and bottoms, sliced

In pan, heat 3 T. Oil over medium high heat. Add peppers, cooking for 3-5 minutes.

Add nuts. Cook for 2-3 minutes, until nuts start to brown. Add green onions, stir and remove from heat.

Combine wild rice with pepper mixture.

3 T. Rice vinegar (or apple cider vinegar, if you don’t have rice, although rice vin. is milder)
1 T. Olive oil
2 T. Sesame oil
1 clove minced garlic
Salt and pepper to taste
crushed pepper flakes to your heat level…start with 1/4 tsp first time.

Combine dressing in jar, shake well and pour over salad. Cover and refrigerate. Eat and share…


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