Wild Rice and Toasted Pecan Salad
2001 Recipe Contest Top Ten Runner-Up
Cooking Instructions:
- 4 cups water
- 1 cup uncooked Lundberg® Wild Blend®
- 1 cup uncooked Lundberg® Short Grain Brown Rice
- 1 tsp. cooking oil
- 1/2 tsp. salt
- 2 cups chopped celery
- 1 cup chopped scallions
- 1 1/2 cups dried sweetened cranberries
- 2 cups chopped pecans, toasted
- 1 cup chopped fresh cilantro
Dressing:
- 1/2 cup balsamic vinegar
- 1 Tbsp. Dijon mustard
- 2 navel oranges (for ¾ cup squeezed juice and 3 Tbsp. orange zest)
- 2 Tbsp. honey
- 1/2 cup virgin olive oil
In a large saucepan, put water, wild rice, cooking oil and salt, and simmer about 30 minutes. Add brown rice and simmer 30 minutes longer or until rice is tender. Drain and add chopped celery, scallions, cranberries, pecans and cilantro. In blender, put vinegar, mustard, orange juice and zest, honey, and olive oil. Process in blender until mixed. Pour over rice and vegetables. Stir and chill. Serves 6.
Eileen Schantz
West Hurley, New York