Wild Rice with Radishes & Spring Greens

Yield: 4-6 servings

This recipe is really verstaile. Substitute arugula or spinach for the Spring greens, dried apricots or cranberries for the raisins, and use your favorite toasted nuts. I used pepitas. I did not use all the dressing, but I saved what remained for other salads this week – it’s delicious!

Ingredients for vinaigrette:

• 1/4 cup fresh orange juice
• 3 tablespoons minced shallot
• 3 tablespoons white balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon minced garlic
• 1/2 cup olive oil

Ingredients for salad:

• 1 1/2 cups wild rice
• 4 cups vegetable stock (or salted water)
• 1/3 cup toasted nuts, chopped
• 1/3 cup golden raisins
• 4 radishes, thinly sliced
• 1 1/2 cups chopped mixed Spring greens

Procedure:

1. Bring vegetable stock to a boil in a medium saucepan. Add wild rice and simmer for 45 minutes to one hour. You will know it’s ready when it “butterflies” and has a pleasurably chewy texture. Drain and set aside.
2. In a small bowl, combine the orange juice, shallot, vinegar, mustard, and garlic. Slowly add the olive oil while whisking to combine. Season to taste with salt and pepper.
3. In a large mixing bowl, combine wild rice with nuts, raisins, radishes, and greens. Dress mixture with the prepared vinaigrette. Save any leftover vinaigrette for other uses.

Adapted from epicurious.com