Bell Pepper and Wild Rice Salad
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.
6 cups water
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
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.