This rice dish is amazingly versatile. I serve it as a side salad at meals, put it on a buffet table or use it to stuff roasted chicken or turkey. Very little oil is needed because of the flavors in the salad. Photo by Lorella Vanetti.
1. 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.
2. Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.
3. 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.
3/4 cup wild rice
3/4 cup brown rice
4 cups vegetable or chicken stock
1/2 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
1 1/2 tsp sesame oil
1 tsp minced fresh garlic
Nutritional Analysis per Serving
Protein 6.4 g
Fat 9.5 g
Saturated Fat 1.4 g
Carbohydrates 33 g
Cholesterol 1.9 mg
Sodium 107 mg
Fiber 3.5 g
Prep Time: 15 minutes
Cook Time: 35 minutes
Make Ahead: Prepare up to a day in advance and refrigerate. Bring to room temperature before serving.