This recipe is based off of a tear-out recipe from one of the Vegetarian Times Magazine subscription inserts. It called for way too much oil and too much dressing overall. I realized this after making the whole batch of dressing and ended up using only a portion of it. The rest of the dressing is waiting for me to come up with something else to dress. In the mean time this rice salad turned out quite tasty. I’ve altered the original recipe to accommodate the changes that I would make in the future.
I used Lundberg Farms Wild Blend my favorite wild rice blend for most anything. It has a very nutty flavor and great texture.
Wild Rice Salad
1 16 oz package wild rice or blend , cooked according to package directions and allowed to cool.
1/4 cup olive oil
1/3 c orange juice (I used a fresh squeezed cara cara orange)
2 tablespoons fresh orange zest
1 tablespoon agave syrup
1 tablespoon stone ground mustard
Whisk the above ingredients in a large bowl.
1/3 cup pine nuts
1/3 cup dried cranberries
1/3 to 1/2 cup chopped fresh mint
2 green onions, thinly sliced
Combine the wild rice blend, pine nuts, dried cranberries, mint and green onions with the dressing in the large bowl. Refrigerate to let flavors blend.