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Wild Rice and Cashew Salad

Great make ahead for potlucks, summer company or family gatherings.

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 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

Directions:

Put 2 cups rice and 5 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 occaisonally. In mean time plump raisins in 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.

Final product:

Submitted by:

Stephanie Mundeling

From:

Sicamous, BC

Tags: side dish, salad, entree, vegetarian, vegan, pescetarian, lactose-free, worcestershire sauce, curry powder, apple cider vinegar, honey, green onion, chickpeas, salted cashews, cashews, rice

Rancho Vignola products:

Cashews - Roasted, Salted
Cashews - Roasted
Cashews - Raw
Raisins - Thompson, Select ** SOLD OUT **
Raisins - Thompson - ORGANIC ** SOLD OUT **
Celebrating 40 years of Rancho Vignola: our history

We are very proud to announce that Rancho Vignola is celebrating 40 years in business this year! As part of our 40-year anniversary, we will be sharing stories from the Rancho Vignola team, the many farmers and suppliers we work with and more. There have been incredible changes over the years, and we are excited to share Read more...

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Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form! 

Wild Rice and Cashew Salad

Great make ahead for potlucks, summer company or family gatherings.

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 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

Directions:

Put 2 cups rice and 5 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 occaisonally. In mean time plump raisins in 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.

Final product:

Submitted by:

Stephanie Mundeling

From:

Sicamous, BC

Tags: side dish, salad, entree, vegetarian, vegan, pescetarian, lactose-free, worcestershire sauce, curry powder, apple cider vinegar, honey, green onion, chickpeas, salted cashews, cashews, rice