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Bell Pepper and Wild Rice Salad
Description
Chewy wild rice studded with yellow and red peppers and dressed with balsamic vinegar and olive oil makes a stunning salad. Serve it with grilled steak or chicken and a glass of your favorite summer wine.Ingredients
Serves
6
- 6 cups water
- 1 1/2 ounces Fond de Poulet Gold® (or 2 1/4 ounces Veggie-Stock Gold®)
- 1 cup wild rice, rinsed
- 1/2 medium red onion, minced
- 1 clove garlic, minced
- 6 tablespoons balsamic vinegar
- 1 large carrot, peeled and shredded
- 1 red bell pepper, cut in small dice
- 1 yellow bell pepper, cut in small dice
- 1/2 cup snipped dried apricots (or raisins)
- 1/2 cup shelled pistachio nuts
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh parsley
- Salt and ground black pepper
Methods/steps
- Bring the water to a simmer in a large saucepan. Whisk in the Fond de Poulet Gold® and stir until it dissolves. Add the rice, bring the stock back to a simmer, and cook about 40 minutes, until the rice is tender.
- While the rice is cooking, combine the onion, garlic, and vinegar in a small bowl and let stand for at least 30 minutes.
- When the rice is done cooking, drain it and transfer it to a large bowl. Add the reserved onion/garlic/vinegar mixture, then the carrot, peppers, dried apricots, pistachios, olive oil, and parsley and toss to mix well. Season to taste with salt and pepper.
- The salad may be served right away or stored in a covered container in the refrigerator. Serve chilled or at room temperature.
