2Tablespoonsraspberry vinegar, or any fruit vinegar or white wine or champagne vinegar
½teaspoonsalt
½teaspoonfreshly ground black pepper
½cupseedless green grapes, cut in half
½cuppecans, lightly toasted
¼cupdried cranberries
3Tablespoonschopped chives
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Instructions
In a medium pot bring the wild rice, water and salt to a boil over high heat.
Reduce heat and simmer, for 50 to 60 minutes, uncovered. The rice is done when the grains have “bloomed” a bit and it is tender.
Holding a lid on top of the pot, drain any remaining water from the rice by leaving a very small opening. Leave the lid on the pot, sealed, and let steam for 10 more minutes.
In a separate bowl mix together the olive oil, orange juice, raspberry vinegar, salt and pepper.
Pour the dressing over the warm rice and stir to combine.
Then mix in the grapes, pecans, cranberries, and chives.
Taste and adjust seasonings.
This is best if it is allowed to sit for a while for the flavors to marinate, at least 30 minutes.
Transfer to a serving bowl and serve at room temperature.
Notes
Gr8 Serving Tip:
Add some chopped, grilled chicken breast to the salad to make a Gr8 light entrée!