¾ cup wild rice
¾ cup brown rice
4 cups vegetable or chicken stock
½ cup chopped pecans, toasted
1/3 cup chopped green onion
1/3 cup dried cranberries
1/3 cup dried chopped apricots
1/3 cup chopped cilantro or parsley
1 Tbsp olive oil
1 Tbsp orange juice concentrate, thawed
1 Tbsp freshly squeezed lemon juice
2 tsp low-sodium soy sauce
2 tsp raspberry or balsamic vinegar
1½ tsp sesame oil
1 tsp minced fresh garlic
- Combine the wild and brown rice with the stock in a saucepan. Bring to a boil. Reduce the heat to a simmer, cover and cook for 35 to 40 minutes, or just until the rice is tender. Drain off the excess liquid. Place the rice in a large serving bowl and set aside to cool.
- Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.
- Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl. Pour the dressing over the salad and toss to coat.
|Saturated Fat||1.4 g|
Cook Time:35 minutes