SIDE DISH RECIPE:
Wild Rice Salad
Salad:
2-cups (500 ml) wild rice
½- cup (125 ml) diced dried apricots
½- cup (125 ml) diced dried apple
1/3-cup (75 ml) dried cranberries
¼- cup (50 ml) golden raisins |
Dressing:
2-tbsp (25 ml) canola oil
2-tbsp (25 ml) orange juice
2-tbsp (25 ml) white wine vinegar
4-tsp (20 ml) Dijon mustard
1-tsp (15 ml) liquid honey
¼- tsp (1 ml) each salt and pepper
¼-cup (50 ml) chopped fresh mint |
In large pot of boiling salted water, cover and cook wild rice until tender, about 35 minutes
Drain well and transfer to large bowl
Add apricots, apple, cranberries and golden raisins
Set aside
Dressing:
In small bowl, whisk together oil, orange juice, vinegar, mustard, honey, salt and pepper
Pour over rice mixture and toss gently
Let cool; cover and refrigerate until chilled, about 4 hours (Make-ahead: Refrigerate for up to 24 hours.)
To serve, add mint and toss to combine.
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