Orange Scented Wild Rice Salad With Toasted Pecans And Golden Ra - cooking recipe

Ingredients

2 cups wild rice (either solely wild rice, or a mixture of rices with wild rice)
4 -5 cups vegetable broth (amount of liquid depends on what kind of rice you use) or 4 -5 cups water (amount of liquid depends on what kind of rice you use)
1 cup pecans (chopped or whole)
1 cup golden raisin
1/3 cup fresh cilantro, finely chopped
1/2 cup fresh parsley, finely chopped
2 to 3 oranges, juice and zest of
1/2 juice and lemon, zest of
1 -2 garlic clove, grated
1/2 cup white distilled vinegar
salt and pepper

Preparation

Rinse the rice in a fine strainer. Combine rice and cooking liquid in a large pan, bring to a boil, reduce heat and simmer for about 30-45 minutes. Be careful not to overcook the rice, you want it to be a little chewy because it will soak up the dressing later. After rice is done cooking, use a fine strainer to rinse rice under cold water. Place rinsed and well-strained rice in a large bowl.
Toast Pecans in a 375\u00b0F oven for 10-12 minutes (reduce time if nuts are chopped), stirring occasionally, until lightly browned. Remove from oven, and cool to room temperature.
To make dressing, in a small bowl mix together orange zest, orange juice, lemon zest, lemon juice, grated garlic and white distilled vinegar (you can also add a little olive oil if desired).
In the large bowl with rice, combine golden raisins, chopped parsley, chopped cilantro, and dressing mixture. Add salt and pepper to taste. For best flavor, refrigerate for about 2 hours before serving.
Mix in toasted pecans immediately before serving so they remain nice and crunchy. Enjoy your healthy and delicious meal!