Last summer my boyfriend’s son handed me a recipe clipped out of a newspaper and told me he thought it looked good. I quickly glanced at the recipe and knew immediately it would be good. I also found it cute that he was essentially asking me to make it for him sometime. So, of course I HAD to make the salad, and I did! I’ve since made it a few times and put my own spin on it and it has been quite a hit every time. In honor of him, I’ve named it Aidan’s Wild Rice & Cashew Salad (did I mention he enjoys watching the Food Channel, will eat anything and loves to cook too- perhaps a young chef in the making)!
Wild Rice is not something we have very often around here, but I do like to keep some wild rice in my pantry and as a part of my stockpile. This salad makes a great late summer dish for a party, it can be easily doubled. It’s even great for packed lunches! It stays good for a few days in the fridge too, so consider making a big batch so you can enjoy the leftovers for days.
I always soak wild rice before cooking it, as well as cook it in some form of bone broth with a little bit of fat. This helps to predigest the rice and make it more assimilable as well as more nourishing by adding the broth in fat. It’s low in fat, so adding the fat is important. Wild rice has a pretty decent nutrient profile.Wild rice contains lysine and methionine, b complex vitamins, iron, potassium, magnesium, phosphorous, zinc and manganese. It’s gluten-free and a good source of fiber. Be sure to source organic non-GMO wild rice (Lundberg Farms is one such brand).
If you cannot tolerate cashews, try something like pine nuts or anything other nut that you prefer. Be sure to soak and dehydrate for optimal nutrition and flavor. Check out this post on how to soak/dehydrate nuts. Also, you could turn this into a one dish dinner by adding some already cooked and shredded chicken, duck or turkey.
- Serves 6
- 1 cup uncooked wild rice
- 4 cups chicken or beef bone broth
- 1 1/2 cups finely chopped red bell peppers
- 1 cup coarsely chopped cashews
- 1 bunch green onions, sliced
- 1 huge handful of fresh herbs of your choice, about 1 cup (I used 2 varieties of oregano)
- 3 Tbsp. rice or apple cider vinegar
- 2 Tbsp extra virgin olive oil
- 1 Tbsp. sesame oil
- 3-4 cloves garlic, minced
- 1/2 tsp. sea salt
- Cracked white pepper to taste
- Soak the rice overnight in 2-3 cups warm water with 2 Tbsp. apple cider vinegar.
- Drain the rice -when ready to cook.
- Place rice and 3 cups broth in a pot with a dollop of butter, ghee, duck fat or coconut oil and 1/2 tsp. of sea salt.
- Bring to a boil, reduce heat to a simmer and cook on low for about 45 minutes. (*Alternatively you could make the rice in a pressure cooker, reducing the cooking time to about 25 minutes).
- Cook until rice is tender, drain excess liquid and set rice aside to cool.
- Once cooled, toss with the chopped peppers, green onions and herbs.
- Mix the dressing ingredients together and pour over the salad, stirring well to combine.
- Cover and refrigerate for at least 2 hours.
- Serve with cashews. Season with salt and pepper as needed.
- Turn this into a one dish meal by adding cooked cubed chicken and increasing the dressing a bit.
- (Approximately 25-32 grams of carbs per serving)