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Sweet Pepper Wild Rice Salad

Sherryl Ludlow of Rolla, Missouri sends a wild rice salad that's packed with health and fun flavors in every bite.
8 ServingsPrep: 20 min. Cook: 1 hour

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
© Taste of Home 2009 Tasteofhome Logo

2 of 2

Sweet Pepper Wild Rice Salad (continued)

Directions (continued)

  • 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.
Nutrition Facts: 3/4 cup equals 154 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 287 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
© Taste of Home 2009 Tasteofhome Logo