Wild Rice Salad with Cranberries and Mint

Name: Wild Rice Salad with Cranberries and Mint
Prep time: 15 min
Total time: 15 min
Yield: 10-12
Cuisine: American
Ingredients: 1/2 c olive oil; 1/4 c orange juice; 1 Tbsp grated orange zest; 2 Tbsp maple syrup; 4 tsp dijon mustard; 5 c cooked wild rice; 1/2 c pine nuts (or chopped nuts of your choice); 1/2 c dried cranberries; 1/2 c fresh mint, chopped; 2 green onions, white and green part thinly sliced

By Carolyn Haas
@Linky1

The Ojibwa were one of the tribes that interacted with French trappers and others in eastern USA and Canada. Wild rice - Manoomin - was an important part of their diets and became a favorite of European settlers as well. This is a modern version of a wild rice dish from the cookbook published by the Lac Courte Oreilles Band of Ojibwa, called "JIIBAAKWEYANG - We are Cooking Together"

Rating:

★★★★★ 3 votes5

Comments:

8 Comments

Serves:

10-12

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

1/2 c

olive oil
1/4 c

orange juice
1 Tbsp

grated orange zest
2 Tbsp

maple syrup
4 tsp

dijon mustard
5 c

cooked wild rice
1/2 c

pine nuts (or chopped nuts of your choice)
1/2 c

dried cranberries
1/2 c

fresh mint, chopped
2

green onions, white and green part thinly sliced
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How to Make Wild Rice Salad with Cranberries and Mint

Step-by-Step

Whisk together oil, orange juice, zest, mustard and maple syrup in large bowl.
Add rice, pine nuts, cranberries, mint and green onion. Toss to coat. Season with salt and pepper.

Printable Recipe Card