I believe it is Patricia Cornwell’s recipe and can be found here.
1 cup uncooked wild rice
4 cups chicken broth
3 tablespoons of olive oil
1 1/2 cups chopped red or green bell pepper
3/4 cup cashews, coarsely chopped
Two green onions, sliced
3 tablespoons seasoned rice vinegar or apple cider vinegar
2 tablespoons olive oil
1 tablespoon Asian Sesame oil
One clove garlic minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Step 1: Bring chicken broth and rice to hard boil. Cover and simmer 50 minutes or until rice is
tender. Strain excess broth and set aside.
Step 2: In a medium skillet heat 3 tablespoons oil over medium-high heat. Add peppers and cook
for 3 to 5 minutes or until tender. Add cashews and green onions. Cook for 2 to 3 minutes or
until nuts begin to brown. Remove from heat. In a large bowl stir wild rice with bell pepper
Step 3: For dressing, combine vinegar, oil, garlic, salt, and pepper in a jar with a tight fitting lid.
Shake well. Pour dressing over salad and toss to coat.
Enjoy at room temperature or colder
Hope you all are having a good weekend!