This rice salad, served at room temperature, is full of crunchy pecans, dried fruit and topped with a citrusy dressing. It makes a great starter or side course at Thanksgiving, Hanukkah or Christmas. It's also a delicious stuffing alternative for roast chicken or turkey.
3/4 cup wild rice
3/4 cup brown rice
4 cups vegetable or chicken stock
1/2 cup chopped pecans, toasted
1/3 cup chopped green onion
1/3 cup dried cranberries
1/3 cup dried chopped apricots
1/3 cup chopped cilantro or parsley
1 tbsp olive oil
1 tbsp orange juice concentrate, thawed
1 tbsp freshly squeezed lemon juice
2 tsp low-sodium soy sauce
2 tsp raspberry or balsamic vinegar
1-1/2 tsp sesame oil
1 tsp minced fresh garlic
Step 1: Combine the wild and brown rice with the stock in a saucepan. Bring to a boil. Reduce the heat to a simmer, cover and cook for 35-40 minutes, or just until the rice is tender. Drain off the excess liquid. Place the rice in a large serving bowl and set aside to cool.
Step 2: Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.
Step 3: Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl. Pour the dressing over the salad and toss to coat. You can prepare up to a day in advance and refrigerate. Bring to room temperature before serving.
Reprinted with permission from Rose Reisman's The Complete Light Kitchen (2007 Whitecap Books).