Nutty Wild Rice Salad with Dried Cranberries, Apples and Orange Vinaigrette
Makes 6 servings 1 cup uncooked wild rice, rinsed
1 1⁄4 teaspoons salt (divided)
4 cups water
1⁄2 teaspoon orange zest
1⁄4 cup freshly squeezed orange juice
1 ⁄4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard 1 cup pecan halves, toasted and chopped
1⁄2 cup dried cranberries
1⁄2 cup chopped flat-leaf parsley
2 medium celery ribs, diced
1 large apple, cored and diced
2 green onions (white and green parts), thinly sliced
In a medium pot, combine rice, 3⁄4 teaspoon salt and water. Bring water to a boil and then reduce heat to low to maintain a simmer. Cook until rice is tender and split open, 50 to 60 minutes. Drain off any remaining water from rice and allow to cool.
In a large bowl, combine orange zest and juice, olive oil, vinegar, mustard and remaining 1⁄2 teaspoon salt; whisk well to emulsify. Fold in cooked rice, pecans, cranberries, parsley, celery, apple and green onions. Taste and adjust seasoning as needed. Serve cold or at room temperature.
Per serving: 286 calories, 22g carbohydrate, 3g protein, 22.5g fat (2.5g saturated), 408mg sodium, 4g fiber.