Warm Wild Rice Salad

After waking up from the a food coma and shopping till I drop at Black Friday sales, I am back here to get started with the all recipes from my thanks giving dinner . Are you ready ? So without further ado, lets get started.

Today it is warm wild rice salad. This recipe is from the Food Network, courtesy the Neely's) I tried this for the first time and I assure this will not be the last time. Yummy and so easy to cook , I am glad I decided to include it in this year's thanksgiving menu .

You need :

3 1/2 cups water

2 cups rice (1 cup long-grain wild rice and 1 cup brown 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 almond

3/4 cup frozen peas

1and 1/4 teaspoons red pepper flakes

2 tablespoons freshly chopped parsley leaves (I used corriander leaves)

This is how you make it:

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

A very healthy and perfect side dish to the star of the show ...the thanksgiving turkey :))

Warm wild rice salad

Coming up next - Roasted garlic mashed potatoes