Wild rice is actually not rice at all but a grass seed, usually grown in northern parts of the United States. The texture of nutty, crunchy wild rice and the sweettart flavor of dried fruit make this an irresistible dish. It especially complements roast pork or roast chicken.
|3 cups glutenfree, lowsodium chicken broth, such as Swanson's Natural Goodness, or homemade||1 teaspoon extravirgin olive oil|
|1 cup wild rice, rinsed||2 tablespoons balsamic vinegar or champagne vinegar|
|1/2 cup finely sliced green onion||2 tablespoons fresh orange juice|
|1/2 cup diced dried apricots||1 tablespoon grated orange zest|
|1/4 cup golden raisins||1 small garlic clove, minced|
|2 tablespoons chopped fresh parsley||1/4 teaspoon salt|
|1/4 cup pine nuts, toasted||1/8 teaspoon freshly ground black pepper|
In a large pot, heat the broth to a boil, then reduce heat, add rice, and simmer, covered, about 45 minutes or until tender. Drain.
In a large heatproof serving dish, combine the cooked rice with the onions, apricots, raisins, parsley, and toasted pine nuts. Toss gently.
In a glass jar with a lid, combine the oil, vinegar, orange juice and zest, garlic, salt, and pepper. Shake vigorously to blend well. Pour over the rice mixture and toss gently. Heat in the oven to serving temperature and serve hot. You may also serve chilled as a cold salad.
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