Unrecipe of the Week

This wild rice salad is a refreshing summer side dish, that can be made in advance and served at room temperature.

It is filled with juicy oranges, dried cranberries, green grapes and toasted pecans and tossed with a tangy raspberry vinaigrette.

Wild Rice Salad with Fruit and Pecans:

Cook 1 cup of wild rice in 4 cups of salted boiling water and simmer until tneder, about  50 minutes.

Cook 1 cup of brown rice in 2 cups of boiling salted water  until  tender, about 45 minutes

Drain, and mix the rice together in a large bowl.

For the dressing, whisk together about 1/4 cup each of olive oil, orange juice and raspberry vinegar. Add 1/2 cup of dried cranberries and allow the

mixture to sit so that the cranberries start to plump a bit. ( this can be made in advance and refrigerated.)

Toss the rice with the vinaigrette. Sprinkle with freshly ground black pepper to taste.

Mix in  2 oranges, peeled with white pith removed and cut into small pieces, 1 cup of green grapes, cut in half, and 3/4 cups of chopped, toasted pecans. Mix in 2 scallions, thinly sliced.

Let the rice mixture to sit at room temperature for at least 30 minutes to allow the flavors to develop and enjoy!

photo: Spencer Jones / Glasshouse Images exclusively for indigo jones
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