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
- Cook the wild rice according the package instructions and pour the finished rice into a bowl. Add mushrooms, cranberries, green onion and orange zest.
- 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.
- Place the pecans on a tray and place on the grill to toast. Stir the pecans into the salad and serve chilled.