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N/A Servings
Makes 6 servings. Difficulty
Easy
Ingredients
For the rice: 1 cup uncooked wild rice 2 cups gf Chicken stock (unsalted) 1/2 teaspoon kosher salt
For the dressing: 3/4 cup fresh cranberries, chopped 1/4 cup orange juice 1 Tablespoon sugar 2 garlic cloves, minced 1 Tablespoon cider vinegar 1-1/2 Tablespoons olive oil
For the salad: 1 Tablespoon olive oil 1/2 cup red bell pepper 1/2 cup orange or yellow bell pepper 1/2 cup onion, chopped 2 Tablespoons fresh parsley 2 teaspoons fresh thyme, chopped 1/2 cup toasted pecans, chopped Salt and freshly ground black pepper to taste
Directions
Make the wild rice: Place the rice in a stock pot along with 2 cups of gf chicken stock and 1/2 teaspoon kosher salt. Bring to a boil. Reduce heat, cover and cook over low heat for 45 minutes (without removing the lid). After 45 minutes remove the lid and make sure that all the water has been absorbed by the rice. Remove from heat and let cool.
Make the dressing: Place the cranberries in a food processor and pulse 2-3 times to chop. Place the chopped cranberries, orange juice, and garlic in a small saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes. Remove from the heat and stir in the cider vinegar and olive oil. Adjust seasonings to taste with salt and freshly ground black pepper.
In a medium skillet heat 1 tablespoon of olive oil over medium heat. Add the bell peppers and onion; sauté for 3-4 minutes or until crisp-tender. Remove from the heat and let cool briefly.
In a large bowl, combine the wild rice, pepper mixture, dressing, parsley, thyme and toasted pecans; toss to coat. Adjust seasonings to taste with salt and freshly ground black pepper. Serve at room temperature or cold.
Tips
To toast pecans, place them in a dry skillet over medium heat. Cook until fragrant and lightly browned, turning occasionally - about 5 minutes. Remove from heat and let cool.
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