This recipe combines an organic wild rice blend with a tangy citrus dressing, tart dried cranberries, and two kinds of nuts for a protein- and antioxidant-packed dish.
Prep Time10 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr5 minutesmins
Course: Salad
Cuisine: Vegetarian
Servings: 2Servings
Author: Kimberly Henricks-Friedhoff
Ingredients
1cuporganic wild rice blendrinsed
1teaspoonkosher salt
2tablespoonsextra-virgin olive oil
2tablespoonschampagne vinegar
3/4teaspoonorange zest
2tablespoonsfresh orange juice
1teaspoonraw honey
1/2cupdried cranberries
1/4cuppecans chipstoasted
1/4cupsliced almondstoasted
1tablespoonchopped fresh chives
Kosher salt and freshly ground black pepper to taste
Instructions
In a medium-sized saucepan, combine the rice, salt, and 3 1/2 cups water, then bring to a boil. Cover with a tight-fitting lid, reduce the heat to low, and cook for 45 minutes. Remove the saucepan from the heat (leave the lid on), then allow to steam for 10 minutes. Fluff the rice with a fork, then set aside to cool.
In a small bowl, combine the olive oil, champagne vinegar, orange zest, orange juice, and honey, then whisk until all ingredients are evenly incorporated.
Combine the cooled rice with the cranberries, pecans, almonds, chives, and the dressing. Stir to combine, then season with salt and pepper to taste. Serve, or store in the refrigerator until ready to eat.
Notes
The rice can also be made in a rice cooker, using the same water-rice ratio.