Wild Rice Salad

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup wild rice
• 2 cups water
• 1 cup orange juice
• 1/2 cup dried cranberries
• 1/2 cup pecans
• 3 cups baby spinach
• 2 tablespoons cider vinegar
• 2 tablespoons orange juice, fresh squeezed
• 1 tablespoon honey (if you like sweet, add an extra teaspoon)
• 1 tablespoon canola oil
• 1/8 teaspoon onion powder
• 1/2 teaspoon dijon mustard (more to aid emulsification than to add flavor) or 1/2 teaspoon brown mustard (more to aid emulsification than to add flavor)
• 1 dash garlic powder, to taste
• 1 dash cayenne, to taste
• salt

Recipe

• 1 consult the packaging on your wild rice for actual cooking directions, following the ratio of 2 parts water to 1 part orange juice. these directions match my rice. add water and juice to a medium sauce pan and bring to a boil. add wild rice and let it return to a boil. lower to just simmering and cover. cook 60 minutes. check at about 45 minutes and if the mix seems a little dry add a bit more water.
• 2 toast the pecans on an ungreased cookie sheet for 5-7 minutes in the oven at 375 degrees. allow to cool and give them a coarse chop.
• 3 rinse and clean the baby spinach, removing stems. cut into ribbons about 1/2 inch thick.
• 4 once the rice is cooked allow it to cool a bit, about 20 minutes. you want it to lightly wilt the spinach but not actually cook it.
• 5 mix the spinach, cranberies, and pecans into the wild rice. if youa re serving that day, you can store on the counter. otherwise, place in fridge until ready to serve.
• 6 to prepare the dressing, whisk all ingredients together in a small bowl.
• 7 a half hour before serving, toss the salad and dressing together. let stand so that the flavors can meld together.