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).
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…