Asian Wild Rice Salad With Cashews, Red Peppers And Scallions

For many years, rice in my universe was a sponge-like bed upon which to pile a fragrant stir fry or a punishingly spicy curry.  And I still love plain white rice for that purpose. But when I decided to start eating more whole grains, I discovered that there is a whole 'nother world of rice out there.  Wild red, brown and black rice all with health benefits and distinct flavors. And it was through my whole grain recipe expedition that I realized something:  there are healthy rice recipes out there that produce results so satisfying that rice can become a stand alone lunch or an exciting side dish - one that you wouldn't dare spoil by mixing with another item on your plate. One of my all-time favorite rice recipes that falls into that camp is this high protein one right here. Rice is cooked in loads of vegetable broth to infuse a nice flavor and moist texture.  Add in red bell peppers, cashews and green onions and now it is getting interesting. Top it off with a garlic-rice vinegar-sesame oil dressing and you have something that you cannot get enough of. And something that, perhaps, will elicit a whole new respect for rice.

Asian Wild Rice Salad With Cashews, Red Peppers And Scallions 

1 c uncooked wild rice

4 c vegetable broth

3 T olive oil

1 c + 1/2 c red bell pepper, chopped

3/4 c cashews, coarsely chopped

2 scallions, sliced

- and for the dressing

3 T rice vinegar

2 T olive oil

1 T sesame oil

1 clove garlic, minced

1/4 t salt

freshly ground black pepper

In a strainer, rinse wild rice under cool running water and drain well.

In a saucepan, bring rice and broth to a boil over high heat. Reduce heat and simmer, covered, for 50 minutes or until rice is tender. Drain excess liquid and set aside.

In a medium skillet, heat 3 T olive oil over medium-high heat. Add peppers and cook for 3-5 minutes, until tender. Add cashews and green onions and cook for 2-3 minutes, until cashews begin to brown. Remove from heat.

In a large bowl, combine rice and vegetable mixture.

To make the vinaigrette, whisk together all vinaigrette ingredients in a bowl.

Pour vinaigrette over rice salad and stir to combine.  Cover and refrigerate for at least 2 hours before serving. 

Serves 6.

Source: Adapted from the LA Times