Sweet pepper Wild Rice Salad

[Southern Belle 2067]

1/2 cup uncooked wild rice
1 can chicken or vegetable broth, divided
1-1/4 cups water, divided
3/4 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
1/2 tsp. salt
1/4 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 to 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 the heat and simmer for 15-18 minutes or until rice is tender.

In a large nonstick skillet, sauté peppers and zucchini in 1 Tbsp. oil for 3 minutes. Add onions, sauté 1-2 minutes longer or until vegetables are tender. Transfer to a large bowl.

Drain wild rice if necessary, stir into vegetables 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.

Serves 8