Warm Wild Rice Salad

This recipe is part of the One BIG Recipe: Dinner Duck Party

Servings: 4

Ease of Preparation: Medium

Ingredients

• 1 cup (240 ml) wild rice, rinsed
• 4 cups (950 ml) water
• Salt and pepper
• ¼ cup (60 ml) orange juice
• 2 tablespoons (30 ml) olive oil
• 3 tablespoons (45 ml) apple cider vinegar
• 2 tablespoons (30 ml) honey
• 1 teaspoon (5 ml) Dijon mustard
• ½ cup (120 ml) dried cranberries
• ½ cup (120 ml) chopped parsley
• 2 celery ribs, diced
• 1 apple, peeled, cored, and diced
• ¼ cup (60 ml) roasted pumpkin seeds

Method

• In a large pot, combine the rice and water. Heavily salt the water and bring to a boil.
• Reduce the heat to low, cover the pot and simmer until the rice is tender, 45-50 minutes.
• Drain any excess water and allow the rice to cool slightly.
• In a large bowl, whisk together the orange juice, olive oil, vinegar, honey, and mustard.
• Add the cranberries, parsley, celery, apple, and pumpkin seeds. Whisk to combine.
• Add the cooled rice, fold all the ingredients together and serve immediately.