Wild Rice and Fruit Salad

By LLRedd

Pam Schultz, Master Gardener

Ingredients

• 1 cup wild rice (6oz)
• kosher salt
• 3 navel oranges ......(I used 1 extra)
• 2 Tabl. olive oil
• 2 Tabl. orange juice
• 2 Tabl. raspberry vinegar
• 1/2 cup seedless green grapes, cut in half (again I used a bit more)
• 1/2 cup toasted pecans
• 1/4 cup dried cranberries
• 2 Tabl. scallions, white and green parts, chopped
• 1/2 tsp. salt and fresh ground black pepper

Details

Servings 6
Preparation time 10mins
Cooking time 100mins

Preparation

Step 1

Place the wild rice in a medium pot with 4 cups of water and 2 teasp. 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, removing all the white pith and cut out the orange sections and add to the bowl of rice.
Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions,
1/2 teasp. salt and the pepper.
Allow to sit 30 minutes for favors to blend. Serve at room temp.