A Product of Minnesota!

I love wild rice! I would use it a lot more often if it weren’t so expensive! It’s a good source of fiber and is unique to our state.  I got today’s recipe some years ago when our local library hosted a seminar on Minnesota authored cook books. Unfortunately, I don’t remember the name of the cook book or the author. This is definitely the season for salads!
 
Wild Rice and Dried Cranberry Salad
1 cup raw wild rice, cook in 4 cups of
   water covered for 1 hour, drain.
1 cup long grain white or brown rice cooked.
3/4 cup unsalted roasted hazelnuts,
   pecans or hickory nuts.
3-4 clementine’s peeled and sectioned and
   seeded, tangerines or naval oranges can
   substituted
1 cup dried cranberries
2 bunches small green onions, cleaned and
   sliced at an angle
  coarse salt and black pepper to taste

After rice has cooked toss with a little canola oil, cover with plastic wrap, venting then refrigerate until cool. After cooled combine with other salad ingredients and add vinaigrette.

Clementine Vinaigrette
1/2 cup freshly squeezed clementine juice
( or orange juice)
2-3  Tablespoons  white wine vinegar
coarse salt and pepper
1 scant  cup  canola oil
1 Tablespoon hazel nut oil ( optional)

Combine juice, vinegar and salt and pepper, whisk in canola oil and hazel nut oil or you can blend in a blender, pour over salad ingredients and mix.

Stay cool and have a good week!