Wild Rice Salad with Mixed Fruit and Nuts

You can make this fruit- and nut-rich salad up to a day in advance and keep it in the refrigerator. Toss again just before you serve it.

Preparation time: 20 minutes
Cooking time: 25 minutes
Makes: 8 servings

1 1/4 cups (310 mL) wild rice
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) golden raisins
1/2 cup (125 mL) currants
1/2 cup (125 mL) chopped pecans
1/2 cup (125 mL) unsalted roasted cashews
3 mandarin oranges, peeled, separated into segments and sliced
3 green onions, thinly sliced
3 Tbsp (45 mL) raspberry vinegar
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) maple syrup or honey

  • salt and freshly ground black pepper to taste

Place the wild rice in a pot and add 5 cups (1.25 L) cold water. Bring to a boil over high heat. Lower the heat so that the water gently simmers. Simmer the rice until just tender, about 25 minutes. Drain well, cool to room temperature and place in a bowl. Toss in the remaining ingredients. Cover and refrigerate until you're ready to serve.

Eric's Option: If you're making this salad when mandarin oranges are unavailable, peel, remove the pith and dice 2 regular oranges and use them in the salad instead.