Recipe courtesy of The Neelys

Warm Wild Rice Salad

Name: Warm Wild Rice Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 5 servings
Ingredients: 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

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Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 4 to 5 servings

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Ingredients

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

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.