Picnic Wild Rice Salad with Cranberries and Pecans
Serves 8
¼ cup wild rice, rinsed
¾ cup brown rice, rinsed
3 cups water
pinch of salt
¾ cup pecans
½ cup fresh orange juice
3 tablespoons white wine vinegar
3 tablespoons olive oil
1 cup chopped scallion, (white and light green parts)
¾ cup dried cranberries
1 teaspoon salt
1 teaspoon black pepper
Preheat oven to 350 degrees.
Place wild rice, brown rice, water and salt into pressure cooker, secure
lid and set dial to 25 minutes.
Spread nuts in a single layer on a rimmed baking sheet and bake un@l
toasted and aroma@c, 5-‐7 minutes.
When nuts are cool enough to handle, coarsely chop.
In a small bowl, whisk together orange juice, vinegar and oil.
When cook @me on pressure cooker is complete, and pressure is fully
released, carefully open lid. Set rice aside to let cool.
In a large bowl, combine cooled rice, chopped nuts, scallions,
cranberries and orange dressing.
Toss well to coat and season with salt and pepper.
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