Wild Rice And Orange Salad With Creamy Orange Ginger Dressing And Toasted Pecans Recipes

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

Steps:

• Rinse the rice in a fine strainer. Combine rice and cooking liquid in a large pan, bring to a boil, reduce heat and simmer for about 30-45 minutes. Be careful not to overcook the rice, you want it to be a little chewy because it will soak up the dressing later. After rice is done cooking, use a fine strainer to rinse rice under cold water. Place rinsed and well-strained rice in a large bowl.
• Toast Pecans in a 375°F oven for 10-12 minutes (reduce time if nuts are chopped), stirring occasionally, until lightly browned. Remove from oven, and cool to room temperature.
• To make dressing, in a small bowl mix together orange zest, orange juice, lemon zest, lemon juice, grated garlic and white distilled vinegar (you can also add a little olive oil if desired).
• In the large bowl with rice, combine golden raisins, chopped parsley, chopped cilantro, and dressing mixture. Add salt and pepper to taste. For best flavor, refrigerate for about 2 hours before serving.
• Mix in toasted pecans immediately before serving so they remain nice and crunchy. Enjoy your healthy and delicious meal!