My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.
Meet the Cook: Every time I take this sweet orangy salad to a potluck, I pass around the recipe, too. My husband and I have three children, ages 22, 18 and 10. He's a beef and poultry farmer, and I'm an elementary school teacher.
-Cathy Lavers, Scotsburn, Nova Scotia
BECAUSE it is so versatile, this colorful side dish is one of my standbys. You can serve it with most any entree, and with the "magic" of instant rice, it's ready in a short time.
The vegetables add a touch of color while the cashews give this economical dish a "gourmet touch".
-Pat Habiger, Spearville, Kansas
Meet the Cook: A pretty plate of this yummy confection makes a great present! Cashews and caramel are such a delicious combination. I especially enjoy making this fudge for a holiday treat. Throughout the year, I do a lot of baking. Our four children are always ready with their appetites and opinions.
-Cathy Grubelnik, Raton, New Mexico