My friend Raquel is the master of the wild rice salad. She tosses it up in huge quantities for party buffets at her house and there’s never any left over. I’ve been meaning to do a version of my own and today was the day. The only difference between my version and hers, is that I’ve added an orange juice-based vinaigrette – just a wee-tiny bit, because this salad can even stand on its own without any vinaigrette, but I love orange and cranberry flavors together, so I thought it would only make this great salad greater.
Hey, it’s vegan and gluten-free. Can’t beat that.
Wild Rice, Cranberry and Toasted Almond Salad with a hint of Orange
Serves 4 as a side
2 cups cooked wild rice (still warm)
3/4 cup dried cranberries
1/2 cup toasted almonds slivers
1 Tbsp olive oil
1 Tbsp orange juice
1 tsp Dijon mustard
1 tsp finely diced onion
Optional addition: orange zest.
1. Cook rice according to package directions (it takes about 45 minutes). Meanwhile, toast the almonds in a frying pan with no oil over medium high heat for about 5 minutes or until just starting to brown.
2. While the rice is still warm, toss it with the dried cranberries and the almonds. This will allow the cranberries to swell and their flavor to meld.
3. While the rice mixture is cooling, whisk together the ingredients for the vinaigrette until an emulsion is formed. Once rice mixture has cooled to room temperature toss the vinaigrette with the rice and mix thoroughly. Refrigerate and serve chilled.