Crunchy Wild Rice Salad with Citrus Dressing Recipe

Crunchy wild rice salad, Photo by Matt Lien // Growler Magazine

Crunchy Wild Rice Salad with Citrus Dressing (serves 12)
By Stephanie Meyer, freshtart.com

4 cups water
3 cups chicken broth
1 teaspoon salt
2 1/2 cups wild rice

1 cup dried cranberries
1 cup golden raisins (or pomegranate seeds)
1 cup green onions (about 1 bunch), chopped
3/4 cup toasted pepitas (or pine nuts)
1/2 cup fresh parsley, chopped
2 tablespoons orange peel, grated

1/2 cup fresh orange juice
1/4 cup apple cider vinegar
1/2 cup olive oil
2 tablespoons maple syrup (or more to taste)
1 teaspoon salt
Salt and freshly ground black pepper

Stephanie Meyer (c) with Ann Kim (l) and Alex Roberts (r), Photo by Matt Lien // Growler Magazine

Bring water, broth, and salt to a boil in a large saucepan. Stir in rice and bring back to a boil. Cover pan, turn heat to low, and simmer rice until tender but still firm, stirring occasionally, about 40 minutes. Drain rice in a colander. Transfer to a large bowl and cool.

Add cranberries, raisins, green onions, pepitas, parsley, and orange peel to cooled rice.

In a small bowl, whisk together orange juice, vinegar, olive oil, maple syrup, and salt. Pour over salad and toss to thoroughly combine (you might not use all the dressing; cover and chill the remainder to serve with other salads).

Season to taste with salt and pepper. Can be made one day ahead—just reserve the pepitas and stir in right before serving to preserve crunch.