Wild rice pecan salad

Yield: 6 servings

Ingredients

• 1 ½ cups of uncooked wild rice (375ml)
• 6 ounces wild mushrooms, cut into small thin slices
• ½ cup dried cranberries ( 125 ml)
• 3 green onions, minced
• zest of 1 orange

Dressing:

• 2 tablespoons olive oil (30ml)
• Juice of 1 orange
• ½ teaspoon prepared horseradish (2.5ml)
• Salt to season
• ½ cup pecan pieces toasted (125ml)

Ingredients

1. Cook the wild rice according the package instructions and pour the finished rice into a bowl. Add mushrooms, cranberries, green onion and orange zest.
2. Whisk the ingredients for the dressing together in a bowl. Pour the dressing over the salad and mix it well. Cover the salad with plastic wrap and refrigerate for 1 hour to a day.
3. Place the pecans on a tray and place on the grill to toast. Stir the pecans into the salad and serve chilled.