Save on Pinterest

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.
  • Total Time
    Prep: 20 min. Cook: 1 hour
  • Makes
    8 servings

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 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.
Nutrition Facts
3/4 cup: 154 calories, 4g fat (1g saturated fat), 0 cholesterol, 287mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • phillips910
    Sep 23, 2009

    No comment left

  • jntodish
    Jan 27, 2008

    No comment left