Brown and wild rice salad
Serves 8 people
Ingredients
1 cup coarsely chopped walnuts
2 cups water
1/2 tsp. salt
1 cup brown rice and wild rice blend
1 garlic clove, minced
1 tsp. minced orange zest
2 tsp. grainy Dijon mustard
2 tbsp orange juice concentrate
1/4 cup sherry vinegar
1/2 cup olive oil
1/2 cup dried cranberries
1/2 red pepper, quartered lengthwise, thinly sliced
3 green onions, thinly sliced
1/2 cup snow peas, sliced 1/4-inch on the diagonal
Instructions
- In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes or until lightly browned.
- In medium saucepan, bring water and salt to boil. Add rice, stir well, cover and reduce heat to simmer.
- Cook for 40 to 45 minutes or until rice is tender and all water has been absorbed.
- Remove from heat. Let stand 10 minutes. In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and vinegar.
- Slowly whisk in oil and salt. Transfer cooked rice to large bowl. Add half the orange mixture and toss gently to coat well. Cool to room temperature.
- Add walnuts, cranberries, red pepper, green onions and snow peas just before serving. Toss.
- Add remaining dressing to lightly coat vegetables. Toss again and serve.
Source: Adapted from the California Walnut Board