Wild-Rice Orange Salad with Toasted Pecans


3/4 cup wild rice
1/4 teaspoon salt
3 cups water
2 cups cooked white rice (about 1/2 cup dry)
strained juice of 2 oranges
1/2 cup unsweetened, dried cranberries
1-1/2 teaspoons maple syrup
1-1/2 tablespoons olive oil
salt and pepper, to taste
2 naval oranges, peeled and sectioned
10 cherry tomatoes, halved
1 to 2 tablespoons chopped fresh basil
3/4 cup toasted pecans, coarsely chopped


Put the wild rice into a small saucepan with the salt and 3 cups of water. Bring to a boil, reduce heat, cover, and cook at a gentle boil for about 35 to 45 minutes. When done, the rice will be chewy-tender. Drain and spread onto a plate to cool. When cool, mix with the cooked white rice in a bowl.

Put the orange juice and cranberries into a small saucepan. Bring to a boil and reduce the juice by about half. Remove from heat and stir in the maple syrup. Pour the mixture over the rice and stir well. Add the oil and mix again. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. Just before serving, toss the orange sections, tomatoes, and basil with the rice. Sprinkle the pecans over the top and serve.


6 servings

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