Categories: shabbat, side

Ingredients

• 1.5 cups wild rice cooked w/o salt
• 1 each red pepper; yellow pepper; orange pepper diced
• 1/2 cup minced parsley
• 1/2 cup minced cilantro
• approx. « small red onion -- minced
• 1 cup toasted, coarsely chopped salted cashews
• Dressing
• 6 oz. olive oil
• 3 oz. fresh lemon juice
• 2 tsp salt (or to taste)
• 30 twists black pepper, approx.
• 3 cloves garlic - minced
• 1 tsp ground coriander
• 3/4 tsp Chinese 5 spice powder (contains anise)

Directions

1. ing 3 to 3.5 cups water to boil in pot. Add wild rice, cover pot & lower flame. Boil slowly

2. for anywhere between 45 and 55 minutes depending on how tender you like your wild rice to be. It

3. should have at least a little crunch. If your rice seems to be absorbing all the water, add more water;

4. but I have never seen this happen. When you are satisfied that your rice is well-enough cooked, line a

5. colander with 2 thickness of paper towel & drain rice. Leave rice to dry off somewhat: it need not be

6. perfectly dry, but should be on the dryish side.

7. Cut off tops of the 3 peppers & save tops if you like for garnishing salad. Then remove seeds &

8. membranes from peppers & cut each into a not-too-small dice (1/3 inch sq???)

9. Wash parsley & cilantro & dry them (I suggest using salad spinner & then laying them on paper towels.

10. When dry, mince the greens.

11. Combine rice, peppers, parsley, cilantro, & onion in large bowl.

12. Make dressing.

13. Toast cashews & let them cool to room temperature.

14. If serving immediately add as much dressing as you like and then add cashews, mix again, & add

15. garnish if you like.

16. If making for shabbat, use less dressing than you think you will need. Store cashews separately.

17. Just before serving, add the cashews & more dressing.

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