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Pies & Plates' Tropical Wild Rice and Toasted Pecan Salad

Contributed By: Cindee, FL | See all of Cindee's recipes
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Active Time:  40 Minutes
Total Time:  45 Minutes
  6 2 cup servings
Pies & Plates is a popular restaurant, gourmet store and culinary academy in Punta Gorda, Florida. This recipe uses Pies & Plates' 5 Grain Blend but suggests an alternative. This is a healthy main course salad but can also be used as a side sala
3 1/3 cups water
2 cup uncooked P&P 5 Grain Blend (See directions for alternative rice blend)
1 tsp cooking oil
1 tsp. salt
2 cups chopped celery
1 cup chopped scallions
1 1/2 cups dried sweetened cranberries
2 cups chopped pecans, toasted
1 cup cilantro
1/2 cup balsamic vinegar
1 Tbsp. Dijon mustard
2 navel oranges (for 3/4 cup squeezed juice and 3 Tbsp. orange zest)
2 Tbsp. honey
1/2 cup virgin olive oil
In a large saucepan, put water, P&P's 5 Grain Blend, cooking oil and salt and simmer 35 minutes.

If you don't have Pies & Plate's 5 Grain Blend then use 4 cups of water and first add 1 cup of wild rice and simmer for 30 minutes. Then add 1 cup of uncooked brown rice and simmer for 30 minutes longer or until the rice is tender.

While the grains are cooking chop celery, scallions, cranberries, pecans and cilantro.

In blender, put vinegar, mustard, orange joice and zest, honey and olive oil. Process in blender until mixed.

When grains are done and tender, drain any excess liquid and add chopped vegetables and toss with dressing. Chill and serve.

Date Added: 04/30/2009
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