Summer Fare

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.)

Love it!