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Wild Rice and Toasted Pecan Salad


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
Directions:
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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