Ingredients:
- 4
cup
water
- 1
cup
Lundberg
- 1
cup
Lundberg
- 1
teaspoon
organic
- 1/2
teaspoon
salt
- 2
cup
organic cranberries
- 1
cup
organic
- 1
cup
organic
- 2
cup
organic
- 1
cup
organic
- 1/2
cup
organic
- 1
tablespoon
organic
- 2
tablespoon
honey
- 1/2
cup
organic
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Directions:
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Wild Rice and Toasted Pecan Salad
2001 Recipe Contest Top Ten Runner-Up
In a large saucepan, put water, wild rice, cooking oil and salt, and simmer about 30 minutes. Add brown rice and simmer 30 minutes longer or until rice is tender. Drain and add chopped celery, scallions, cranberries, pecans and cilantro. In blender, put vinegar, mustard, orange juice and zest, honey, and olive oil. Process in blender until mixed. Pour over rice and vegetables. Stir and chill. Serves 6.
Eileen Schantz
West Hurley, New York
Source: Lundberg Family Farms
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