Sweet Pepper Wild Rice Salad
½ cup uncooked wild rice
1 can (14.5 oz) chicken broth, divided
1 ¼ cups water, divided
¾ cup uncooked long grain rice
1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 medium zucchini, chopped
2 tbsp olive oil, divided
4 green onions, chopped
½ tsp salt
¼ tsp pepper
2 tbsp lemon juice
In a small saucepan, combine the wild rice, 1 cup broth and 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
In a large nonstick skillet, saute the peppers and zucchini in 1 tbsp oil for 3 minutes. Add onions; saute 1-2 minutes longer or until vegies are tender. Transfer to a large bowl.
Drain wild rice if necessary; stir into vegie mixture. Stir in white rice. Sprinkle with salt and pepper. Drizzle with lemon juice and remaining oil; toss to coat. Serve warm or at room temperature.