Wild Rice and Orange Salad

Serves 4

Salad Ingredients

¼ cup (60 mL) uncooked wild rice, rinsed
½ cup (125 mL) uncooked white basmati rice, rinsed

2 medium shallots, minced
½ of a green pepper, fine dice
¼ cup (60 mL) finely chopped green onions
½ cup (125 mL) finely chopped dried apricots

½ cup (125 mL) mandarin orange segments, canned or fresh
½ cup (125 mL) sliced or slivered almonds

2 tablespoons (30 mL) chopped fresh cilantro or Italian parsley

Orange Vinaigrette

½ cup (125 mL) orange juice
2 tablespoons (30 mL) fruit vinegar (orange, pear, or apple cider)
1 tablespoon (15 mL) orange zest
2 teaspoons (10 mL) honey
⅓-½ cup (85-125 mL) vegetable or grapeseed oil

Sea salt and freshly ground black pepper to taste

Method

1. Prepare rice: Bring a pot of water to a boil. Add a generous amount of salt, and add the wild rice. Cook, at a simmer, for 25-30 minutes. Now, add the basmati rice. Continue to cook until both grains are tender (an additional 15-20 minutes). Using a sieve, drain rice and give it a quick rinse under some cold water. Place into a large salad bowl and add a tablespoon of vegetable oil to prevent the grains from sticking together.
2. While rice is cooking, reduce the orange juice to ¼ cup by simmering in a small saucepan over medium-low heat. Cool the reduction.
3. Add shallots, green pepper, green onions, apricot, and orange pieces to the rice. Gently mix together.
4. Prepare vinaigrette: Whisk together the orange juice reduction, fruit vinegar, orange zest, and honey. Drizzle in oil, whisking until vinaigrette is thick. Season with salt and pepper to taste.
5. Pour vinaigrette over rice mixture and combine. Stir in almonds and fresh herbs. Refrigerate until well chilled. Remove from refrigerator about an hour before serving.
6. To serve, garnish with extra almonds and orange zest.