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Wild
Rice Salad with Curry Mustard Vinaigrette
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1
c wild rice
1 c brown rice
1 c dried cranberries
¾ c orange juice
1 c pecans halves, toasted
salt & pepper
Curry Mustard Vinaigrette:
½ c extra virgin olive oil
¼ c unseasoned rice vinegar
reserved orange juice
4 T Dulcet Madras Curry Mustard
½ c fresh flat leaf parsley, chopped
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1.
Cook the wild rice and brown rice separately according to package
directions.
2. Place the cranberries and orange juice in a small saucepan over
medium high heat, bring just to a boil and remove from heat. Strain
the juice from the cranberries, reserving the juice for the dressing.
3. Make the vinaigrette by whisking together the olive oil, vinegar,
the Dulcet Madras Curry Mustard, reserved orange juice and parsley.
4. In a bowl, combine the rice, cranberries, and pecans. Toss with
desired quantity of dressing and season with salt & pepper.
Serves 8
From our test kitchen: This dish is a nice accompaniment to roasted
turkey, pork, lamb or duck. Best served at room temperature.
To
contact us, please email GreatFood@DulcetCuisine.com
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