Wild, wild... rice!
Wild rice is not really rice. There you go. My favourite way to bring bad news is always to just say what I have to say, and then try my best to prove it's not actually that bad... Wild rice is in fact the seed of a plant, usually sold and cooked with (normal) rice. It's also my top ingredient of the moment - I *just* love it! Today's recipe is a salad. Easy to make, good with fish or meat as a side dish or on itself, eaten on the kitchen bench, with the music on and your mind elsewhere.
Wild rice Salad with Cashews
Adapted from Patricia Cornwell and Marlene Brown, Food to Die For - Secrets from Kay Scarpetta's Kitchen
Serves 4, as a side dish
½ cup wild rice (about 80g)
500 ml (2 cups) chicken or veggie broth
1½ tbsp olive oil
1 large green pepper, chopped
½ cup cashews, coarsely chopped
1 green onion, finely chopped
for the dressing:
1½ tbsp rice vinegar
1 tbsp olive oil
½ tbsp toasted sesame oil
½ garlic clove, very finely minced
salt and black pepper
lettuce leaves to serve
Wash and drain the wild rice. Heat broth in a medium pot. Cook rice until soft (follow the instructions on the packet for cooking times). In a large saucepan. heat olive oil. Add pepper and cook for 2-3 minutes. Add chopped cashews and green onion. Mix until cashews become golden. Remove from the heat. Add cooked wild rice and fold gently, just to mix everything.
To make the dressing, place all the ingredients in a jar with a lid. Put the lid on and shake vigorously until blended. Pour over the salad. Serve on lettuce leaves.