Wild Rice Salad with Pecans and Preserved Fruits

Courtesy of Georgia Pecan Commission

Servings: 8
Prep Time: 5 Min.
Cook Time: 15 Min.
Chill Time: 1 Hr.

* 3/4 c. freshly squeezed orange juice
* 2 Tbsp. sugar
* 1 large lemon, juiced (about 1/3 c.)
* 1/8 c. plus 2 Tbsp. olive oil
* 1 shallot, minced
* 2/3 c. Georgia pecan halves, cut in half lengthwise
* 1/2 tsp. dried tarragon
* 1/4 c. dried cranberries
* 1/4 c. dried apricots, diced
* 1/4 c. currants
* 2 1/2 c. cooked wild rice
* 2 1/2 c. cooked brown rice
* 6 green onions, trimmed and thinly sliced
* kosher salt
* white pepper

1. Place orange juice and sugar in a small pot over medium-high heat and reduce in volume by half. Cool completely. Add lemon juice and 2 Tbsp. olive oil. Set aside.
2. In large skillet, heat 1/8 c. olive oil and saute shallots until slightly tender; add pecans and toast in the pan for 2 - 3 min. on medium heat. Add tarragon and all of the dried fruits. Cook slowly for another 5 min. or so. Season to taste with salt and pepper. Chill this mixture, about 1 hr.
3. Once all components are cold, mix rice, fruit mixture, green onions, and dressing. Season to taste with kosher salt and white pepper.