Wild Rice Salad with Cashews

1. In a strainer, rinse wild rice under cool running water. Drain well. 2. In 3-qt. saucepan, bring rice and chicken broth to a boil over high heat. 3. Reduce heat and simmer, covered, for 45-50 minutes or until rice is tender. Drain excess liquid and set rice aside. NOTE: Can use Gulf Pacific Gourmet Brown and Wild Rice Blend (from HEB). Use 1.5 cups of rice blend and 3 cups of chicken broth. No need to add butter or salt. Simmer 20-30 mintues until rice is done. 4. In medium skillet, heat 1-2 tablespoons of olive oil (don't need 3T. Too much!) over medium-high heat. Add diced peppers and cook for 3-5 minutes or until tender. 5. Add cashews and green onions to pan. Cook for 2-3 minutes or until nuts begin to brown. Remove from heat. 6. In large bowl, gently stir together rice and vegetable/nut mixture. 7. For dressing, combine all ingredients in jar with tight lid. Shake well, and pour dressing over salad. Toss gently to coat. Cover and refrigerate at least 2 hours.