Ingredients

The following ingredients have 10 Servings
  • 2 cups wild rice
  • 3 oranges or tangerines, divided
  • 1 avocado, cut in half and pit removed
  • 1 small shallot, peeled and quartered
  • ½ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey or agave
  • 1 ¼ teaspoon salt
  • 1 cup chopped parsley
  • 1 cup chopped toasted pecans
  • ½ cup dried sweetened cranberries
  • ½ cup chopped dried apricots

Instruction

  • Place rice in a large saucepan. Cover generously with water. Bring to a simmer over high heat. Reduce heat to medium-low or to maintain a simmer, and cook until the rice is just tender but not mushy, 45 to50 minutes.
  • Zest and juice one orange. Segment the remaining two oranges, and set aside.
  • Add the orange zest and juice to a blender. Scoop ¼ avocado into the blender. Add shallot, oil, vinegar, mustard, honey or agave and salt and puree until smooth. Pour into a large bowl.
  • Stir the hot rice into the dressing and let cool to room temperature, 35 to 42 minutes.
  • Stir in parsley, pecans, cranberries, apricots and the reserved orange segments.
  • Dice the remaining avocado and gently stir into the salad.