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Enjoy this recipe from Fall Family Recipes.
Submitted by: Marcia Marcoux from Charlton, MA
6-1/2 c. water
1/2 c. chicken broth
2-1/2 c. wild rice, uncooked
1 c. sweetened dried cranberries
1 c. golden raisins
1 c. green onions, chopped
3/4 c. pine nuts, toasted
1/2 c. fresh parsley, chopped
2 T. orange zest
1/2 c. orange juice
1/4 c. cider vinegar
1/2 c. olive oil
salt and pepper to taste
Bring water and broth to a boil in a large saucepan over high heat. Add rice; reduce heat to medium. Cover and simmer until rice is cooked yet slightly firm, about 40 minutes, stirring occasionally. Drain; transfer rice to a large bowl to cool. Add cranberries, raisins, onions, pine nuts, parsley and orange zest; toss to mix and set aside. In a small bowl, whisk together orange juice and vinegar. Slowly whisk in oil. Drizzle dressing over rice; toss to coat. Season with salt and pepper. Cover and refrigerate for 2 to 3 hours. Bring to room temperature before serving. Makes 10 to 12 servings. | |
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Bring water and broth to a boil in a large saucepan over high heat. Add rice; reduce heat to medium. Cover and simmer until rice is cooked yet slightly firm, about 40 minutes, stirring occasionally. Drain; transfer rice to a large bowl to cool. Add cranberries, raisins, onions, pine nuts, parsley and orange zest; toss to mix and set aside. In a small bowl, whisk together orange juice and vinegar. Slowly whisk in oil. Drizzle dressing over rice; toss to coat. Season with salt and pepper. Cover and refrigerate for 2 to 3 hours. Bring to room temperature before serving. Makes 10 to 12 servings. |
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