I stole this recipe fair and square from a Parade magazine in the Sunday paper; it was supposedly a picnic dish from author Patricia Cornwell. Needless to say, I have tinkered with it.
I use a Lundberg Wild Rice Mix rather than all wild rice as the original recipe specifies; the mixture includes brown rice, Wehani rice, black Japonica rice, andof course wild rice (which is actually a grass seed, but who cares?) Prepare 1 cup dry rice mixture in the usual way (2 cups water, 1 tsp salt, 45 minutes.) Her recipe suggests cooking it in chicken broth, which I consider overkill. When done, fluff with a fork and allow to cool.
In a large bowl, toss:
3/4 cup cashews, broken or coarsely chopped
1 1/2 cups chopped red bell peppers
1 bunch green onions, including a bit of the green
1 finely minced garlic clove (and big one)
and the rice
Shake the following dressing vigorously in a jar until mixed well and salt is dissolved:
3 Tbsp rice vinegar (or apple cider vinegar)
2 Tbsp good olive oil
1 Tbsp sesame oil
1/4 tsp salt
1/8 tsp freshly ground pepper (or more to taste)
Toss well, cover, and refrigerate at least 2 hours to blend flavors. This makes a large amount and keeps well. The batch I just made will serve us as a grain serving for at least 4 meals unless we're very, very greedy. It does work well as a main dish, too.
Here it is, ready for the dressing. The red bell peppers make it festive; of course you could use green peppers. (Cornwell's recipe calls for cooking the onions and peppers. Again, overkill.)