Warm Wild Rice Salad

2017-05-25
  • Yield : 4 to 5 servings
  • Prep Time : 10m
  • Ready In : 10m
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Ingredients

  • 3 1/2 cups water
  • 2 cups rice (1 cup long-grain brown rice and 1 cup wild rice)
  • 3 tablespoons butter
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 red bell pepper
  • Salt and freshly ground black pepper
  • 1/2 cup slivered almonds
  • 3/4 cup frozen peas
  • 1 1/4 teaspoons red pepper flakes
  • 2 tablespoons freshly chopped parsley leaves

Method

Step 1

Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.

Step 2

In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.

Step 3

In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.

Step 4

Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.

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