Recipe courtesy of Gina Neely and Pat Neely
Episode: Let's Eat
Warm Wild Rice Salad
Total:
1 hr 10 min
Active:
10 min
Yield:
4 to 5 servings
Level:
Easy
Total:
1 hr 10 min
Active:
10 min
Yield:
4 to 5 servings
Level:
Easy

Ingredients

Directions

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.

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