Wild Rice Salad

September 16 2014

by Emily Ryan

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Wild Rice Salad
  • 1 cup wild rice
  • 2 large oranges
  • ⅓ cup dried cranberries
  • ¼ cup fresh chives, snipped
  • ½ cup fresh parsley, chopped
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. balsamic vinegar
  • 2 dashes hot sauce, or to taste
  • salt, to taste
  • pepper, to taste
  1. Rinse rice thoroughly in cold water, then cook in 6 cups of cold water until just tender, then drain and cool.
  2. Meanwhile, supreme the oranges into segments by cutting off the rind and making V-cuts between membranes, collecting juice in a large bowl as you do this.
  3. Toss all ingredients together in the same bowl, adjusting liquid ingredients and seasoning as needed.