Wild Rice Salad

Ingredients

• 250 g wild rice blend
• 80 g dried cranberries
• 80 g pecans, toasted
• 1 pieces orange, juice and zest
• 4 pieces spring onions, sliced
• 2 pieces celery stalks, finely sliced
• 25 g flat-leaf parsley
• 5 tbsp extra virgin olive oil
• 2 tbsp cider vinegar
• 1 tsp Dijon mustard

Steps

1. 1
   Simmer the wild rice in plenty of salted water for 40-45 minutes until the grains split open and curl but still have bite. Wild rice takes far longer than it looks like it should.
2. 2
   Drain thoroughly and spread on a tray to cool and dry out.
3. 3
   Soak the cranberries in the orange juice for 20 minutes so they plump.
4. 4
   Toast the pecans in a dry pan for 4 minutes and chop roughly.
5. 5
   Whisk the mustard, vinegar, orange zest and the cranberry soaking juice, then whisk in the olive oil.
6. 6
   Toss the cooled rice with the dressing and let it sit 20 minutes.
7. 7
   Fold through the cranberries, celery, spring onions and parsley, and top with the pecans just before serving.