WILD RICE PECAN SALAD
WILD RICE PECAN SALAD
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)
2
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.
Yield: 6 servings
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)
2
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.
Yield: 6 servings
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