by The Webmaster
Serves: 6 portions. Preparation time: 30-40 minutes.
For the Salad and Topping:
- 1 C. Wild Rice* cooked according to package directions
- 1 C. Fresh or Canned Mandarin Orange Slices
- ¼ C. Green Onions (Chopped)
- ½ C. Dried Cranberries or Craisins®
- ½ C. Pecans (Chopped)
- ¼ C. Fresh Mint (Chopped)
- 6 Fresh Mint Sprigs (Not Chopped)
- 3 T. Red Onions (Chopped)
- 2 C. Spring Mix Greens or Fresh Spinach
For the Dressing:
- ½ C. Orange Juice
- 2 t. Balsamic Vinegar
- 2 Cloves of Garlic (Chopped)
- 2 t. Kosher Salt
- 2 t. Pepper
- Olive Oil Mister
• Cook the Wild Rice with its seasoning, according to the package directions. Drain and let cool. In a large bowl, mix the cooled, cooked Rice, Oranges, Onions, Cranberries, Pecans and Chopped Mint.
• For the Dressing, combine the Orange Juice, Balsamic Vinegar, Garlic, Salt and Pepper and pour the dressing into a serving cruet.
• Before serving, pray 4 spritzers of Olive Oil on the Rice Topping and combine. Let stand a few minutes but don't mix it with the Greens until serving time. For individual servings, line each bowl with some Greens first, then top with some Rice Topping. Garnish each with a sprig of Mint. Makes 4-6 servings. Pass the Dressing cruet to allow individuals to dress their own.
"Wild Rice" - Both words are erroneous. Sometimes called Canadian or Indian Rice, it's in the Zizania genus and actually an Aquatic Grass and not a true Rice. It's farmed today and cultivated and not wild at all. Wild Rice grains have a chewy coffee-colored or black outer sheath and a tender cream-colored inner grain. Native Americans used Wild Rice as a staple in their diets. The Chippewa of Minnesota called in "Manoomin". Wild Rice is full of Niacin, other B Vitamins, Potassium and Calcium. Today, California's Sacramento Valley is the major source for Wild Rice and gourmet chefs use it as a stuffing for Pork Chops.
