Sweet Pepper Wild Rice Salad Recipe

Ingredients

• 1/2 cup uncooked wild rice
• 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth, divided
• 1-1/4 cups water, divided
• 3/4 cup uncooked long grain rice
• 1 medium sweet red pepper, chopped
• 1 medium sweet yellow pepper, chopped
• 1 medium zucchini, chopped
• 2 tablespoons Crisco® Pure Olive Oil, divided
• 4 green onions, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons lemon juice

Directions

• In a small saucepan, combine the wild rice, 1 cup broth and 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
• Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
• In a large nonstick skillet, saute the peppers and zucchini in 1 tablespoon oil for 3 minutes. Add onions; saute 1-2 minutes longer or until vegetables are tender. Transfer to a large bowl.
• Drain wild rice if necessary; stir into vegetable mixture. Stir in white rice. Sprinkle with salt and pepper. Drizzle with lemon juice and remaining oil; toss to coat. Serve warm or at room temperature. Yield: 8 servings.

Sweet Pepper Wild Rice Salad published in Light & Tasty February/March 2008, p24