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Brown and Wild Rice, Walnut & Cranberry Salad
California Walnuts, sent in by Grace
A flavorful salad combining two kinds of rice with the crunchiness of walnuts and snow peas and the tang of orange and mustard.
240 ml 1 c. coarsely chopped walnuts
470 ml2 c. water
2 ml1/2 tsp. salt
240 ml1 c. brown and wild rice blend
1 garlic clove, minced
5 ml1 tsp. minced orange zest
10 ml2 tsp. Dijon mustard
30 ml2 T. orange juice concentrate
59 ml1/4 c. sherry vinegar
59 ml1/4 c. olive oil
2 ml1/2 tsp. salt
120 ml1/2 c. dried cranberries
1/2 red pepper, thinly sliced
3 green onions, thinly sliced
120 ml1/2 c. snow peas, sliced 1/4 inch on the diagonal
In a dry skillet, toast the walnuts over medium to high heat for 1 to 2 minutes or until lightly browned.
In a medium saucepan, bring water and salt to a boil. Add rice, stir well, cover and reduce heat to simmer. Cook 40 to 45 minutes or until rice is tender and all water has been absorbed. Remove from heat. Let stand 10 minutes.
In a small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and vinegar. Slowly whisk in oil and salt.
Transfer cooked rice to large bowl. Add half the orange mixture and toss gently to coat well. Cool to room temperature. Add walnuts, cranberries, red pepper, green onions and snow peas just before serving. Add remaining dressing, toss lightly and serve.
Makes 6-8 servings