TO DIE FOR CORN SALADDRESSING:½ c. Miracle Whip or Mayo½ c. McIlhenny Tabasco Spicy Mayo½…
Warm Wild Rice Salad
| Warm Wild Rice Salad | Print |
Recipe By: Alice Morrow
Warm Wild Rice Salad
Ingredients
- 3 ½ c. water
- 2 c. rice (1 c. long-grain and 1 c. wild rice)
- 3 T. butter or olive oil
- 1 Vidalia onion, diced
- 2 celery stalks, diced
- 2 large carrots, peeled and diced
- 1 red bell pepper, diced
- Salt, red/black pepper
- ½ c. almond slivers, optional
- 1 (10-oz.) bag frozen green peas
- 2 t. red pepper flakes
- ⅓ c. chopped fresh parsley
- Cherry tomatoes
Instructions
- Bring 3 ½ c. water to boil in large saucepan. Add salt to water.
- Add rice and reduce heat to medium. Cook until just tender about 30-40 minutes. Fluff with fork when done.
- In large skillet, melt butter or olive oil. Add onions, celery, carrots, peppers and sauté until softened. Season.
- In a separate plan, over medium heat, toast almonds. Stir to keep from burning.
- Add peas and red pepper flakes to the sautéed veggies.
- Add the rice.
- Mix together and allow to cook for a few minutes to heat through.
- Remove from heat and place on serving platter. Add almonds, cherry tomatoes and parsley. Taste for additional seasoning. Serve.
Notes
*****You can add cooked meats or seafood to this. You can also change up rice selection. Leftovers can be stuffed into peppers or tomatoes.
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