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RICE - Lundberg Wild Rice and Toasted Pecan Salad
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Wild Rice and Toasted Pecan Salad Lundberg.com | |
| 2001 Recipe | Contest Top Ten Runner Up |
| 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.
http://www.lundberg.com/recipes/salads/Wild_Rice_and_Toasted_Pecan_Salad.aspx
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