Ingredients
-
-
1 cup wild rice
-
2 cups water
-
1 cup orange juice
-
1/2 cup dried cranberries
-
1/2 cup pecans
-
3 cups Baby Spinach
-
-
2 tablespoons cider vinegar
-
2 tablespoons orange juice, fresh squeezed
-
1 tablespoon honey (if you like sweet, add an extra teaspoon)
-
1 tablespoon canola oil
-
1/8 teaspoon onion powder
-
1/2 teaspoon Dijon mustard (more to aid emulsification than to add flavor) or 1/2 teaspoon brown mustard (more to aid emulsification than to add flavor)
-
1 dash garlic powder, to taste
Instructions
- Consult the packaging on your wild rice for actual cooking directions, following the ratio of 2 parts water to 1 part orange juice. These directions match my rice. Add water and juice to a medium sauce pan and bring to a boil. Add wild rice and let it return to a boil. Lower to just simmering and cover. Cook 60 minutes. Check at about 45 minutes and if the mix seems a little dry add a bit more water.
- Toast the pecans on an ungreased cookie sheet for 5-7 minutes in the oven at 375 degrees. Allow to cool and give them a coarse chop.
- Rinse and clean the baby spinach, removing stems. Cut into ribbons about 1/2 inch thick.
- Once the rice is cooked allow it to cool a bit, about 20 minutes. You want it to lightly wilt the spinach but not actually cook it.
- Mix the spinach, cranberies, and pecans into the wild rice. If youa re serving that day, you can store on the counter. Otherwise, place in fridge until ready to serve.
- To prepare the dressing, whisk all ingredients together in a small bowl.
- A half hour before serving, toss the salad and dressing together. Let stand so that the flavors can meld together.