Recipes
Wild Rice Salad with Toasted Pecans
- Prep Time1 hr
- Ready in1 hour 30 minutes
Ingredients
- 2 cups wild rice, cooked
- 3 oranges
- 1 avocado, pit and skin removed
- 1 shallot, peeled and quartered
- 1⁄2 cup extra-virgin olive oil
- 3 tablespoons Sherry vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons agave
- 1 cup fresh parsley, chopped
- 1 1⁄4 teaspoon salt
- 1 teaspoon black pepper
- 1 cup pecans
- 1 cup dried cranberries
- 1 cup dried apricots, chopped
Cooking Instructions
1
Bring 5 cups water or broth to a rolling boil. Add in 2 cups wild rice and reduce heat to medium-low. In order to maintain a simmer, and cook until the rice is just tender but not mushy, 45-50 minutes.
2
Zest and juice one orange. Segment the remaining two oranges, and set aside.
3
Add the orange zest and juice to a blender. Scoop half avocado into the blender. Add shallot, oil, vinegar,
mustard, agave and salt & pepper and puree until smooth. Pour into a large bowl.
4
Stir the hot rice into the dressing and let cool to room temperature,
5
Stir in parsley, pecans, cranberries, apricots and the reserved orange segments.
6
Dice the remaining avocado and gently stir into the salad.
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