 | | Directions | Note: Prepare the vegetables and dressing while the rice is cooking to reduce the preparation time.
SALAD
- In medium saucepan, add water and chicken broth. Place on stovetop burner at high heat setting. Bring to boil.
- Add wild and brown rice to boiling water. Reduce heat to simmer and allow rice to cook for 30 minutes until tender. When finished cooking, remove from heat and drain excess water from rice. Note: If using light-colored wild rice, cook for approximately 30 minutes or dark-colored wild rice cook for approximately 45 minutes.
- Place rice in large bowl while still warm. Add peas, green onions, green and red peppers, celery, cashews, and water chestnuts.
- Pour dressing over salad ingredients and mix well. Season to taste.
- Chill for 2 hours or longer and serve.
- If desired, garnish with small greens or serve over lettuce greens of choice.
VINAIGRETTE DRESSING
- Prepare vegetables and dressing while rice is cooking.
- In small bowl, combine orange juice, olive oil, soy sauce, lemon juice, garlic, and ginger.
- Whisk together and set aside until rice is finished cooking.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: large bowl
Servings: 16
Serving Size: 1 cup
|  | | Ingredients | | - | | SALAD |
| - | | 1 cup wild rice, uncooked (4 cups cooked) |
| - | | 1 1/2 cups brown rice, uncooked (5 cups cooked) |
| - | | 2 cups water |
| - | | 2 cups chicken broth |
| - | | 1/2 cup frozen peas |
| - | | 6 green onions, sliced |
| - | | 1 cup green bell pepper, chopped |
| - | | 1/2 cup red bell pepper, chopped (or roasted red peppers, chopped) |
| - | | 3 cups celery, sliced (5 stalks) |
| - | | 2/3 cup toasted cashews, halved or pieces |
| - | | VINAIGRETTE DRESSING |
| - | | 1/2 cup frozen orange juice concentrate, thawed |
| - | | 3/4 cup olive oil |
| - | | 1/3 cup soy sauce |
| - | | 2 teaspoons lemon juice |
| - | | 2 cloves garlic, pressed |
| - | | 1 teaspoon ginger, grated (or a pinch of ground ginger) |
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