Makes 4 servings. Difficulty
3 cups water 1/2 cup uncooked wild rice 1/2 cup orange sections (about 2 oranges) 2 ribs of celery, sliced horizontally and then diced 1/4 cup dried cranberries 6-7 large strawberries, cut into fourths
2 Tablespoons thawed orange-pineapple juice concentrate 1 Tablespoon fresh lemon juice 1-1/2 teaspoon gf Dijon mustard 1 Tablespoon extra-virgin olive oil Salt and freshly ground black pepper
Bring water to a boil in a medium saucepan. Stir in the rice. Reduce heat to low and simmer for 1 hour or until rice is tender. Drain and let cool.
Place the wild rice in a large salad bowl and add the oranges, celery, dried cranberries and strawberries.
In a small bowl, whisk together the orange-pineapple juice concentrate, lemon juice, Dijon mustard and olive oil. Adjust seasonings to taste with salt and freshly ground black pepper. Pour dressing over rice mixture and toss well. Serve at room temperature or chilled.
Cutting orange sections: With a paring knife, cut the peel off the oranges to expose the orange sections. Cut the sections out by running your knife between the orange sections and the membrane.