Wild Rice Salad with Cashews

Hello out there!

Hope everyone had a great Thanksgiving. I sure did. My mom made a brand new side dish for our Thanksgiving that I want to share with all of you! I know it’s not a Crock Pot recipe, but it’s too good not to share. It’s healthy, delicious and flavorful. I hope you enjoy it as much as I do!

Wild Rice Salad with Cashews
The only kind of salad I enjoy eating.


  • 1 cup uncooked wild rice
  • 2 cans of chicken broth
  • 2 tablespoons olive oil
  • 1 & 1/2 cups chopped red and/or green bell peppers
  • 3/4 cup cashews, coarsely chopped
  • 2 green onions, sliced


  • 3 tablespoons seasoned rice vinegar or apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Asian sesame oil
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • Dash of freshly ground pepper

What to do:

In strainer, rinse wild rice thoroughly, then drain well.  In a saucepan, bring rice and chicken broth to a boil over high heat. Reduce heat and simmer, covered, 45-50 minutes, til rice is tender. Drain excess liquid, and set rice aside.
In medium skillet, heat 3 tablespoons oil over medium high heat.  Add peppers and cook 3 – 5 minutes until tender.  Add cashews and green onions.  Cook 2 – 3 minutes until nuts begin to brown.  Remove from heat.  In large bowl, stir wild rice with bell pepper mixture.
For dressing, combine vinegar, oils, garlic, salt and pepper in jar with tight fitting lid.  Shake well. Pour dressing over salad and toss to coat.  Cover and refrigerate at least 2 hours.
I know that this is supposed to be a cold salad, but I like eating some of it hot! It’s really good either way. I love the flavor and it’s really filling.


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