Try this Wild Rice and Cashew Salad recipe, or contribute your own.
Suggest a better description*NOTE The original recipe called for 2 T canola oil. I didnt put any in. Coat large nonstick skillet with nonstick cooking spray. Saute onions and peppers for 5 minutes. Add apples and saute until apples are ligthly brown, 2 - 3 mintues. Stir in fennel and rices. Heat mixture briefly. Transfer to a salad bowl; top with cashews. Mix together apple juice, honey, oil, allspice, cardamom and raisins. Spoon over salad. Very good. Entered into MasterCook and tested for you by Reggie Dwork
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 114 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.9mg | 0 % | |
Potassium 225.3mg | 6 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 25.7g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
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