Shelly's Recipe

Wild Rice Salad with Cranberry and Hazelnuts

Category: Salad

5 boxes Uncle Bens Long Grain & Wild Rice Original Recipe
1 2/3 cups dried cranberries
1 2/3 cups toasted, roughly chopped hazelnuts*
1 cup chopped dried apricots
3/4 cup chopped Italian parsley
For vinaigrette:
1 1/4 cups freshly squeezed orange juice
3/4 cup balsamic vinegar
1/2 cup finely chopped shallot
1 1/2 tablespoons Dijon mustard
1 1/4 teaspoons chopped garlic
2/3 cup extra virgin olive oil

Prepare according to package instructions. When rice is finished cooking, fluff with fork and allow to cool to room temperature.

While rice is cooking, whisk together orange juice, vinegar, shallots, Dijon and garlic. Slowly whisk in olive oil to emulsify.

Once rice is cool, stir in cranberries, hazelnuts, apricots and parsley. Pour vinaigrette into rice salad and toss to coat. Serve at room temperature. Serves 30

*To toast hazelnuts, preheat oven to 325. Spread hazelnuts on cookie sheet and bake for 10 to 12 minutes or until slightly fragrant. Remove from oven and wrap hazelnuts in a dishtowel. Rub hazelnuts in towel to remove skins. Let nuts cool before chopping.