Wild Rice Salad

Wild Rice Salad

In my home, this Wild Rice Salad is made twice a year. In the summertime, I make it and dice up a grilled chicken breast.  And then the day after Thanksgiving, I make it and dice up a cup of left-over turkey.  It’s also wonderful in its original vegetarian state.

1 cup long-grain wild rice (6ounces)

2 teaspoons salt

2 tablespoons olive oil

2 tablespoons fresh orange juice

2 tablespoons balsamic vinegar

1-2 oranges, sectioned

1/2 cup grapes, sliced in half

1/2 cup walnuts, toasted

1/4 cup dried cranberries

2 tablespoons chopped onion

Salt & pepper to taste

In a sauce pan, bring 4 cups of water, the rice and 2 teaspoons of salt to a boil.  Lower the heat and simmer the rice for 50 minutes or until tender.  While the rice is cooking, making the dressing in a small mixing bowl.  Combine the olive oil, orange juice, balsamic vinegar and salt and pepper to taste.  Drain the rice. In a mixing bowl, stir the dressing into the warm rice. Add the orange sections, grapes, walnuts, cranberries, onion and toss.  Let the rice salad sit for 30 minutes and adjust the seasonings and serve at room temperature. Serves 4-6.