Wild Rice Salad with Pecans and Preserved Fruits
Courtesy of Georgia Pecan Commission 8 Servings • 5 Min. Prep Time • 15 Min. Cook Time • 1 Hr. Chill Time| Ingredients |
|---|
| 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 |
Directions:
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.
