Wild Rice Salad

Name: Wild Rice Salad
Ingredients: Salad; 1 cup wild rice; 2 cups water; 1 cup orange juice; 1/2 cup dried cranberries; 1/2 cup pecans; 3 cups Baby Spinach; Dressing; 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

17 ingredients

7 steps

Ingredients

Salad
1 cup wild rice
2 cups water
1 cup orange juice
1/2 cup dried cranberries
1/2 cup pecans
3 cups Baby Spinach
Dressing
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

Directions

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.