Wild Rice and Cucumber Salad Recipe
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The fresh flavor of cucumbers and cranberries combined with the natural taste and texture of the wild rice make this salad a refreshing contribution to summer outings.
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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
1 seedless cucumber, peeled and coarsely chopped
1 large sweet red pepper, chopped
2/3 cup dried cranberries
1/2 cup parsley leaves, coarsely chopped
additional salt and pepper, as desired
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, and season to taste. Add cucumber 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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