Wild Rice and Cashew Salad Recipe from: Stephanie Mundeling, Sicamous, BC

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 1/2 cup boiling water
1/2 cup chopped green onions

DRESSING
1/3 cup olive oil
2 TBSP liquid honey
2 TBSP cider vinegar
1 1/2 TBSP curry powder
2 tsp. Worcestershire sauce

Put 2 cups rice and 5 cups water in a pot, cover and bring to a boil. Lift rice off the bottom of the pot with a fork, and turn down to simmer. Cook for 45 to 60 minutes, stirring occasionally. In the meantime plump raisins in a covered bowl. Let rice and raisins cool. Drain raisins. Mix all ingredients, including dressing.
NOTE: If you make ahead, add cashews just before serving. You can also salt and roast your own cashews if you only have raw.

• Raisins – Thompson, Select
• Raisins – Thompson – ORGANIC
• Cashews – Roasted, Salted
• Cashews – Roasted
• Cashews – Raw