Wild, wild... rice!
Wild rice is not really rice. There you go. My favourite way to bring bad news is always to just say what I have to say, and then try my best to prove it's not actually that bad... Wild rice is in fact the seed of a plant, usually sold and cooked with (normal) rice. It's also my top ingredient of the moment - I *just* love it! Today's recipe is a salad. Easy to make, good with fish or meat as a side dish or on itself, eaten on the kitchen bench, with the music on and your mind elsewhere. Wild rice Salad with Cashews Adapted from Patricia Cornwell and Marlene Brown, Food to Die For - Secrets from Kay Scarpetta's Kitchen Serves 4, as a side dish ½ cup wild rice (about 80g) 500 ml (2 cups) chicken or veggie broth 1½ tbsp olive oil 1 large green pepper, chopped ½ cup cashews, coarsely chopped 1 green onion, finely chopped for the dressing : 1½ tbsp rice vinegar 1 tbsp olive oil ½ tbsp toasted sesame oil ½ garlic clove, very finely minced salt and black pepper lettuce lea...