WARM WILD RICE SALAD

Warm Wild Rice Salad image

Provided by Patrick and Gina Neely : Food Network

Time 1h10m

Yield 4 to 5 servings

Number Of Ingredients 12

Previous Next

3 1/2 cups water
2 cups rice (1 cup long-grain brown rice and 1 cup wild rice)
3 tablespoons butter
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1/2 red bell pepper
Salt and freshly ground black pepper
1/2 cup slivered almonds
3/4 cup frozen peas
1 1/4 teaspoons red pepper flakes
2 tablespoons freshly chopped parsley leaves

Steps:

Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.