Wild Rice and Toasted Pecan Salad
Serving Size / Yield
6 servings
Ingredients
- 4 C. water
- 1 C. uncooked Lundberg® Wild Blend®
- 1 C. uncooked Lundberg® Short Grain Brown Rice
- 1 tsp. cooking oil
- 1/2 tsp. salt
- 2 C. chopped celery
- 1 C. chopped scallions
- 1 1/2 C. dried sweetened cranberries
- 2 C. chopped pecans, toasted
- 1 C. chopped fresh cilantro
- Dressing:
- 1/2 C. balsamic vinegar
- 1 Tbs. Dijon mustard
- 2 navel oranges (for 3/4 C. squeezed juice and 3 Tbs. orange zest)
- 2 Tbs. honey
- 1/2 C. virgin olive oil
Directions
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.
Recipe provided by Lundberg Family Farms.
