Wednesday, March 6, 2013

Asian Wild Rice Salad With Cashews, Red Peppers And Scallions

Asian Wild Rice Salad With Cashews, Red Peppers, Scallions Recipe

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.
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Source: Adapted from the LA Times


  1. Replies
    1. I hope you enjoy! Health experts are saying black rice is going to replace blueberries as the most antiox-rich food. Who knew?!


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