Wild Rice Salad with Cranberries, Apricots and Avocado
Makes: 10 cups
Serving Size: 1 cup
2 cups wild rice
3 tangerines, divided
1 avocado, cut in half and pit removed
1 small shallot, peeled and quartered
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons agave or honey
1-1/4 teaspoon salt
1 cup chopped parsley
1 cup chopped toasted pecans
1/2 cup dried sweetened cranberries
1/2 cup chopped dried apricots
Place rice in a large saucepan. Cover generously with water. Bring to a simmer over high heat. Reduce heat to medium-low to maintain a simmer, and cook until the rice is just tender but not mushy, 45 to 50 minutes.
Zest and juice one tangerine. Segment the remaining two tangerines and set aside. Add the zest and juice to a blender. Scoop 1/4 avocado into the blender. Add shallot, oil, vinegar, mustard, agave or honey and salt. Puree until smooth. Pour into a large bowl.
Stir the hot rice into the dressing and let cool to room temperature, 35 to 42 minutes.
Stir in parsley, pecans, cranberries, apricots and the reserved tangerine segments. Dice the remaining avocado and gently stir into the salad.
They also did not have wild rice and instead I bought two boxes of Uncle Ben's Wild Rice Mix but didn't use their seasoning packets. I know a place I should have gone to get just the wild rice, but I was running short on time that day. However, this version was very good.
I misread the ingredient section and didn't chop the apricots and pecans but that didn't detract from the salad, though I will chop next time.
Toasting the pecans made them have a smoky roasted flavor which was yummy. My other salad recipe didn't call for this step but I loved doing it this way.
I think that was about it as far as the changes I had made. I am looking forward to trying it again but with only wild rice next time.
No nutritional values were given but this seems like a very healthy salad. I have enough left for more meals.