Wild Rice Salad

By annekeeney

Ingredients

• 1 c. long-grain wild rice (6 oz.)
• kosher salt
• 2 navel oranges
• 2 T. good olive oil
• 2 T. freshly squeezed orange juice
• 2 T. raspberry vinegar
• 1/2 c. seedless grapes, cut in half
• 1/2 pecans, toasted
• 1/4 c. dried cranberries
• 2 T. scallions, white and green parts, chopped
• 1/2 t. freshly ground black pepper

Preparation

Step 1

Place the wild rice in a medium pot with 4 c. of water and 2 t. of salt and bring to a boil. Simmer uncovered for 50-60 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 t. o salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.