Warm Wild Rice Salad

Ingredients

• 3 tablespoons butter 
• 0.5 cup carrots diced
• 0.5 cup celery diced
• 0.5 cup onions diced
• 2 tablespoons freshly parsley leaves chopped
• 0.8 cup peas frozen
• 0.5  bell pepper red
• 1.3 teaspoons pepper flakes red
• 5 servings salt and pepper black freshly ground
• 0.5 cup slivered almonds 
• 3.5 cups water 
• 2 cups rice long-grain wild 1 cup brown rice and 1 cup rice

Equipment

• frying pan
• sauce pan

Directions

1. Bring 3 1/2 cups of water to a boil in large saucepan.
2. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
3. In a large skillet over medium heat, melt butter.
4. Add onions, celery, carrots, peppers, salt and pepper.
5. Saute until softened, about 5 minutes.
6. In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
7. Add peas and red pepper flakes to the vegetables.
8. Add rice to skillet.
9. Mix together and allow to cook for a few minutes.
10. Remove from pan.
11. Add almonds and top with parsley.