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WILD RICE & CASHEW SALAD
Added: August 30, 2016

 

WILD RICE & CASHEW SALAD

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INGREDIENTS

2 cups Wild black Rice Vignola(uncooked)
5 cups water
2 cups Al Rifai Cashew Salted Nuts
1 large tin (19 oz/540 ml) chickpeas, drained
2 cups raisins plumped with ½ cup boiling water
½ cup chopped green onions
 
Dressing:
1/3 cup olive oil
2 tbsp liquid honey
2 tbsp cider vinegar
1 ½ tbsp curry powder
2 tsp Worcestershire sauce

 

DESCRIPTION / INSTRUCTIONS

Put two cups rice and five cups water in pot, cover and bring to boil. Lift rice off bottom of pot with fork, turn down to simmer. Cook for 45 to 60 minutes, stirring occasionally. In meantime, plump raisins in covered bowl. Let rice and raisins cool. Drain raisins. Mix all ingredients, including dressing.

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