Wild rice and cashew salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; Chopped | |
| 1 | Red Bell Pepper; Sweet, Chopped | |
| 1 | Tart Apples; Chopped | |
| 1 | teaspoon | Fennel Seed |
| 1 | cup | Wild Rice, Cooked |
| 1 | cup | Wild Rice, Cooked; Quick Cooking Kind |
| ⅓ | cup | Cashews; Toasted |
| ½ | cup | Apple Juice |
| 1 | tablespoon | Honey |
| ¼ | teaspoon | Allspice |
| ½ | teaspoon | Cardamom |
| ⅓ | cup | Raisins |
Directions
*NOTE The original recipe called for 2 T canola oil. I didn't put any in.
Coat large nonstick skillet with nonstick cooking spray. Saute onions and peppers for 5 minutes. Add apples and saute until apples are ligthly brown, 2 - 3 mintues. Stir in fennel and rices. Heat mixture briefly.
Transfer to a salad bowl; top with cashews. Mix together apple juice, honey, oil, allspice, cardamom and raisins. Spoon over salad.
Very good.
Entered into MasterCook and tested for you by Reggie Dwork <reggie@...>
Posted to Digest eat-lf.v096.n148 Date: Tue, 10 Sep 1996 18:53:21 PST From: loraelln@... (Laura E Shears) NOTES : Cal 161⅗
Fat 3.9g
Carbs 30.2g
Fiber 2.7g
Pro 4.1g
Sodium 97mg
CFF 20⅕%
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