Wild Rice Salad with Corn Recipe
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Enjoy the sweet and savory flavors of this tasty, multi-textured salad for a special luncheon or light summertime dinner.
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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
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
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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