This citrusy and refreshing salad is a wonderful mix of sweet and savory that pairs perfectly with roasted poultry and green veggies.


YIELD
6 servings

INGREDIENTS
  • 1/2 cup wild rice, plus 2 1/2 cups water
  • 1/2 cup brown rice, plus 1 1/2 cups water
  • 1/2 cup basmati rice, plus 1 cup water
  • 1 cup dried cranberries
  • 1/3 cup currants
  • 1/2 cup dried apricots, chopped
  • 2/3 cup Pecan halves, chopped
  • 1 shallot, minced
  • 1/4 cup lemon juice
  • 2 Tbsp. honey
  • 1/3 cup olive oil
  • 3 scallions, thinly sliced
  • 1/2 cup fresh parsley, finely chopped
  • 2 Tbsp. fresh mint, finely chopped
  • 2 tsp. California Basil
  • 1 Tbsp. California Citrus Rub

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DIRECTIONS

Rinse each type of rice seperately and place In 3 medium-sized saucepans, with the corresponding amounts of water. Simmer, covered, until each rice has absorbed its water and is tender, stirring occasionally. The basmati will take approximately 10 to 15 min., brown rice will take approximately 20 to 25 min., and wild rice will take approximately 35 min. to 40 min. As rice is cooking, combine dried fruits, pecans, and shallot in a medium-sized bowl. As each rice is finished cooking, pour the hot rice over the mixture and stir once or twice to combine. When all rices are mixed in, cover and set in fridge to chill for 10 to 15 min. In a small bowl, whisk lemon juice, honey, and olive oil together to create a vinaigrette. Stir in scallions and fresh and dried herbs. Pour vinaigrette over rice mixture, stir to combine, and chill for at least 1 hour before serving.



SERVING SUGGESTIONS

Serve alongside roasted chicken and brussels sprouts for a well-balanced and beautiful plate. Also enjoy as a light lunch dish!

THANKS TO
This recipe was adapted from Simple Vegetarian Pleasures by Jeanne Lemlin

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