''Not-So-Wild!'' Rice Salad


Originally uploaded by zannnielim

I have named this salad ''Not-So-Wild!'' Rice because I did not managed to find the wild rice which originally meant for this recipe. However, I've substituted bio Brown Rice instead :) So for a creative tang, thus its name!

INGREDIENTS
1 cup long grain Basmati rice
1 cup ''Not-So-Wild'' rice (that's BIO Brown Rice)
2.5 cups chicken broth
6 green onions, diced
1 medium red onion, diced
1 clove garlic, minced
1/2 red capsicum (bell pepper), diced
2 cups thawed frozen peas
1 packet cashew nuts
1 packet dried cranberries
Salt and pepper
1/4 cup olive oil
2 Tbsp red wine vinegar
1 teaspoon sugar
2 Tbsp sesame oil.
small wedge of lime juice (1 teaspoon)

Steps:-
1. Put the chicken broth in a medium sized saucepan. Add the rice and brown rice, bring to a boil, reduce heat to low, cover. Let cook for 25 minutes. Remove from heat. Cool completely.

2. Whisk together the olive oil, red wine vinegar, sugar, lime juice and sesame oil.

3. In a large bowl gently mix together the cooled cooked rice, diced capsicum, garlic, green onions, peas, dried cranberries, cashew nuts, and dressing. Add salt and pepper to taste if desired.

4. Chill completely before serving.

Enjoy!



Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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