Wild & Brown Rice Salad with Cranberries and Walnuts 1/2 cup walnuts, coarsley chopped
2 cups water
1/2 tsp salt
1 cup brown & wild rice blend
1 clove garlic
1 tsp orange zest, minced
2 tsp coarse dijon mustard
2 tbsp orange juice concentrate
1/4 cup sherry vinegar
1/8 cup olive oil
1/2 cup dried cranberries
1 whole red pepper, quartered lenthwise, thinly sliced
3 whole green onions, thinly sliced
1/2 cup snow peas, sliced 1/4 inch on the diagonal
1. In dry skillet, toast walnuts over medium heat for 1 to 2 minutes or until lightly browned.
2. In medium saucepan, bring water and salt to a boil. Add rice, stir well, cover and reduce heat to a simmer. Cook for 40-45 minutes or until rice is tender and all water has been absorbed. Remove from heat. Let stand 10 minutes.
3. In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and vinegar. Slowly whisk in oil and salt.
4. Transfer cooked rice to large bowl. Add half of the orange mixture and toss gently to coat well. Cool to room temperature. Add walnuts, cranberries, red pepper, green onions and snow peas. Toss. Add remaining dressing to lightly coat vegetables. Toss again and serve.
