1 lb. wild rice
1 cup brown rice
1/3 cup fresh orange juice
3 tablespoons chopped shallots
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1/4 cup extra-virgin olive oil
2 cups chopped hazelnuts (or chopped pecans), toasted
1 1/4 cups fresh flat-leaf parsley, chopped
3/4 cup dried apricots, thinly sliced
3/4 cup dried pears, thinly sliced
1 cup dried cranberries
Rinse wild rice in a sieve under cold water, then combine with cold water to
cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 minutes
to 1 hour. Cook brown rice according to package directions.
Make vinaigrette while wild rice is simmering: Whisk together juice, shallot,
vinegar, mustard and garlic. Gradually whisk in oil until emulsified and season
with salt and pepper.
Assemble salad: Rinse cooked wild rice in a sieve under cold water and drain.
Stir together rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper
to taste. Serve at room temperature. Salad keeps, covered and chilled, 3 days.
NOTES: Any dried fruit combination can be substituted in this recipe.
Per Serving: 409 Calories; 18g Fat (36.8% calories from fat); 10g Protein;
58g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 19mg Sodium.
Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 1/2
Fat; 0 Other Carbohydrates.