Cranberry Citrus Pecan Wild Rice Salad is full of Florida flavor. The chilled dish is also a great choice for a football bowl game tailgate or New Year’s Eve or New Year’s Day potluck gatherings. If transporting, pack the prepared rice mixture, cranberry mixture, fresh-washed salad greens and orange zest separately in 4 sealable plastic bags. Simple assemble onto a platter and serve.
Cranberry Citrus Pecan Wild Rice Salad
Yield: 6 servings
4 tablespoons olive oil, divided
1/2 cup diced yellow onion
2 cups wild rice, uncooked
2 cups Florida orange juice
2 cups water
1 bay leaf
Fine sea salt to taste
3/4 cup diced celery
1/2 cup chopped dried cranberries
1/2 cup chopped pecans
3/4 cup seeded and chopped Florida orange segments
1/2 cup seeded and chopped Florida grapefruit segments
2 tablespoons sherry vinegar
2 tablespoons olive oil
Coarse-ground pepper to taste
1 cup mixed salad greens
Fresh orange zest for garnish
1. Place 2 tablespoons olive oil and onions in medium saucepan; sauté 3 to 4 minutes. Add wild rice, orange juice, water and bay leaf; season to taste with salt. Cook 20 to 25 minutes, or until rice is tender but not overcooked (rice grains will split open when cooked). Remove from heat; let stand for 5 minutes. Remove bay leaf; fluff with fork and refrigerate until chilled.
2. Combine chilled rice, celery, cranberries, nuts, orange and grapefruit segments, sherry vinegar and olive oil in large mixing bowl; mix to combine and season with salt and pepper to taste.
3. Place small bed of mixed greens on serving plates and spoon wild rice salad on top. Garnish with orange zest.
SOURCE: ADAPTED FROM THE FLORIDA DEPARTMENT OF CITRUS