In a strainer, rinse wild rice under cool water. Drain well.
In a 3-qt saucepan, bring rice and chicken broth to a boil over high heat.
Reduce heat and simmer, covered, for 45 to 50 minutes or until rice is tender.drain excess liquid and set aside rice.
In a medium skillet, heat 3 Tbsp oil over medium-high heat. Add peppers and cook for 3-5 minutes or until tender.
Add cashews and green onions. Cook for 2-3 minutes or until nuts begin to brown. Remove from heat. In a large bowl, stir wild rice with pepper mixture.
For dressing, combine vinegar,oils, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 151 (49%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 6.4mg||0 %|
|Potassium 274mg||7 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 31.3g|
|Protein 8.3g||12 %|
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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: 309
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