- 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.
