Wild rice and cashew salad

Yield: 6 Servings

Measure Ingredient
1 \N Onion; Chopped
1 \N Red Bell Pepper; Sweet, Chopped
1 \N Tart Apples; Chopped
1 teaspoon Fennel Seed
1 cup Wild Rice, Cooked
1 cup Wild Rice, Cooked; Quick Cooking Kind
⅓ cup Cashews; Toasted
½ cup Apple Juice
1 tablespoon Honey
¼ teaspoon Allspice
½ teaspoon Cardamom
⅓ cup Raisins

*NOTE The original recipe called for 2 T canola oil. I didn't put any in.

Coat large nonstick skillet with nonstick cooking spray. Saute onions and peppers for 5 minutes. Add apples and saute until apples are ligthly brown, 2 - 3 mintues. Stir in fennel and rices. Heat mixture briefly.

Transfer to a salad bowl; top with cashews. Mix together apple juice, honey, oil, allspice, cardamom and raisins. Spoon over salad.

Very good.

Entered into MasterCook and tested for you by Reggie Dwork <reggie@...>

Posted to Digest eat-lf.v096.n148 Date: Tue, 10 Sep 1996 18:53:21 PST From: loraelln@... (Laura E Shears) NOTES : Cal 161⅗

Fat 3.9g

Carbs 30.2g

Fiber 2.7g

Pro 4.1g

Sodium 97mg

CFF 20⅕%

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