Wild rice salad with cashew nuts

Ingredients for 6 servings:

• 170 g wild rice
• 1 liter chicken broth
• 3 tbsp oil (olive oil)
• 250 g bell pepper(s), red or green, diced
• 100 g cashew nuts, coarsely chopped
• 2 spring onions, cut into fine rings
• 3 tbsp vinegar (rice or apple cider vinegar)
• 2 tbsp oil (olive oil)
• 1 tbsp oil (sesame oil)
• 1 clove(s) garlic, crushed
• ¼ tsp salt
• 1 pinch of pepper, freshly ground

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Rinse the rice under cold running water and drain well. Bring the rice and chicken stock to a boil in a large pot over high heat. Reduce heat. Cover and cook the rice for 45-50 minutes, until tender but still firm to the bite. Drain and set aside. Heat the olive oil in a pan over medium heat. Add the bell peppers and sauté for 3 to 5 minutes. Stir in the cashews and spring onions and cook for another 2 to 3 minutes, or until the nuts begin to brown. Combine the rice and bell pepper mixture in a bowl. For the dressing, combine the vinegar, olive and sesame oils, garlic, salt, and pepper in a tightly sealed jar and shake until well blended. Pour over the salad and mix thoroughly. Cover the bowl and refrigerate for at least 2 hours or overnight. Grilled chicken breast is a great accompaniment.