Wild Rice Salad with cranberries apricots and avocado

By CheeseDiva

Ingredients

• 2 cups wild rice
• 3 tangerines, divided
• 1 avocado, cut in half and pit removed
• 1 small shallot, peeled and quartered
• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons agave or honey
• 1 1/4 teaspoon salt
• 1 cup chopped parsley
• 1 cup chopped toasted pecans
• 1/2 cup dried sweetened cranberries
• 1/2 cup chopped dried apricots

Details

Servings 10
Preparation time 28mins
Cooking time 120mins
Adapted from healthyseasonalrecipes.com

Preparation

Step 1

Place rice in a large saucepan. Cover generously with water. Bring to a simmer over high heat. Reduce heat to medium-low or to maintain a simmer, and cook until the rice is just tender but not mushy, 45 to50 minutes.

Zest and juice one tangerine. Segment the remaining two tangerines, and set aside. Add the zest and juice to a blender. Scoop ¼ avocado into the blender. Add shallot, oil, vinegar, mustard, agave or honey and salt and puree until smooth. Pour into a large bowl.

Stir the hot rice into the dressing and let cool to room temperature, 35 to 42 minutes.

Stir in parsley, pecans, cranberries, apricots and the reserved tangerine segments. Dice the remaining avocado and gently stir into the salad.

made this for Xmas, as we were making a turkey and cannot stand the Taste of stuffing. My husband claims its his favorite new recipe I have tried, I would give it 4/5 stars as it was good, but required pricey ingredients and a bit of prep work. Would make it again, may be for a picnic or a potluck for something interesting and different.