A festive salad of white and wild rice studded with dried fruits and toasted pecans, dressed in a citrus vinaigrette
Category: not set
Cuisine: not set
For the Rice:
1 cup (1/2 pound) raw wild rice rinsed
1 cup (1/2 pound) raw long grain white rice such as basm rinsed
For the Caramelized Onions:
2 tablespoons olive oil
2 tablespoons butter
2 yellow onions, peeled, halved and thinly sliced (1
For the Salad:
1 cup dried cranberries
1 cup orange juice (to soak the cranberries)
1 1/2 cups pecan halves toasted (Toss frequently in a dry pan over medium heat for a few
3/4 cup dried apricots thinly sliced
1/4 cup chopped parsley leaves
For The Vinaigrette:
1/2 cup good quality olive oil
1 cup fresh squeezed orange juice 1 teaspoon orange zest)
3 tablespoons white balsamic vinegar (or substitute sherry vine
3 tablespoons finely chopped shallots
2 teaspoons dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
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