 | | Directions | | Cook rice according to package directions. Drain and cool to room temperature.
In a large salad bowl combine rice, orange zest, shallot, green onions, red pepper, and cranberries.
In a small container whisk together oil, orange juice, red wine vinegar, and season with salt and pepper to taste.
Add corn and parsley to salad.
Drizzle salad with dressing. Stir to combine.
Allow salad to sit, covered, for 2 hours before serving. Serve at room temperature. |
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 8
Serving Size: cup
|  | | Ingredients | | - | | 1 cup wild rice |
| - | | 1 cup brown rice |
| - | | 2/3 cup freshly squeezed orange juice |
| - | | zest from 1 large orange |
| - | | 1 shallot, chopped fine |
| - | | 1 bunch green onions, chopped fine |
| - | | 2 tablespoons red wine vinegar |
| - | | 1/2 cup extra virgin olive oil |
| - | | kosher salt to taste |
| - | | freshly ground black pepper to taste |
| - | | 2 cans corn, drained |
| - | | 1 large sweet red pepper, chopped |
| - | | 2/3 cup dried cranberries |
| - | | 1/2 cup parsley leaves, coarsely chopped |
| - | | additional salt and pepper as desired |
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