Posted May 29, 2015 by Indra McMorran & filed under recipe.

With the weather getting warm, cool meals are getting more and more popular, and salads of all kinds often hit just the right spot.

After trying this recipe for the first time I was hooked.

I usually make large batches, as it keeps well refrigerated, making it perfect for gatherings, potlucks.

Give this recipe a try.

Share it with your friends and family!

We will be adding more delicious spring and summer recipes soon, so keep coming back to see what’s new!

Wild Rice and Cashew Salad

Ingredients:

• 2 cups wild black rice (uncooked)
• 5 cups water
• 2 cups roasted cashew nuts (I use salted)
• 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

Directions:
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.

NOTE: If you make ahead of time, add cashews just before serving. You can also salt and roast your own cashews if you only have raw.

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