- Serves: 8
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
Ingredients
- 1 pound cooked wild rice (use cooking directions and cool thoroughly)
- 1 pound cooked brown or long-grain white rice (use cooking directions and cool thoroughly)
- 1 cup dried cranberries
- 1/2 cup pecans, toasted and coarsely chopped
Vinaigrette:
- 1 medium yellow onion, peeled, cored and quartered
- 1/4 cup parsley, rinsed and finely chopped
- 1 cup maple syrup
- 1 cup cider vinegar
- 1/4 cup brown sugar
- 1/4 cup orange juice concentrate
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- White pepper, to taste
- Salt, to taste
- 1/2 teaspoon maple flavoring (optional)
- 1 1/2 cup good quality vegetable oil
Directions
Cook the rice separately according to directions. Remove from heat, spread on cookie sheets, and place in refrigerator until thoroughly cooled. Toast the pecans in the oven or on stove top, being careful not to burn them. Chop them coarsely when cool.
Toss the vinaigrette with the rice and cranberries. Season to taste. Garnish the salad with the toasted pecans and more finely chopped parsley.
To make the vinaigrette
In a food processor, purée the yellow onion completely. Be sure there are no lumps remaining. Rinse the parsley, remove the stems and chop. Add to the onion along with all remaining ingredients except the oil. Pulse the ingredients until well combined. With the food processor running, slowly pour the oil into the feed tube until fully incorporated.
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