Wild Rice Salad

This is another one of our salad’s, which we brought to work for lunch.  It was a Sunday night, and we didn’t have any leftovers- so this was a fast salad to put together.  The rice took the longest to cook, but if you have extra rice on hand- feel free to use that.  The additions to the salad can be changed around- originally the recipe calls for pine nuts, but since we didn’t have any- sunflower seeds it was.  It was a great texture change (crispy sunflowers vs. soft rice).  Cherries can be swapped for cranberries, onion for green onion, etc.  This is a great use of brown/wild rice, especially if when there are leftovers.

Wild Rice Salad
Adapted from: Vegetarian Times Magazine

1/2 cup olive oil
1/4 cup orange juice
2 tbsp grated orange zest
1 tbsp Dijon mustard
2 cups brown rice, cooked
1/2 cup sunflower seeds
1/2 cup dried cranberries
1/4 cup fresh mint, chopped
3 green onions, sliced

Whisk together oil, orange juice, orange zest and mustard in a bowl.  Then add the cooked rice, cranberries, mint and green onions.  Toss to coat the salad.  Season with salt and pepper if necessary.

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