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Wild Rice Salad with Apricots and Toasted Pecans

This delicious marinated grain salad features a blend of long grain and nutty wild rice, sweet dried apricots, toasted pecans and currents tossed in zesty tarragon-Dijon vinaigrette. For a more substantial entre salad, toss with fresh spring greens and grilled chicken strips or julienne-cut turkey breast strips.

Ingredients

  • 7 cups white and wild rice blend, cooked without seasoning packet, cooled
  • 1 cup pecan pieces, toasted
  • 1 cup red onion, chopped
  • cup dried apricots, fine diced
  • cup fresh parsley, fine chopped
  • cup dried currents
  • cup vegetable oil
  • cup tarragon vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh minced garlic
  • teaspoon kosher salt
  • teaspoon black pepper

Prep Time:

20 minutes

Cook Time:

N/A

Serves:

10

This delicious marinated grain salad features a blend of long grain and nutty wild rice, sweet dried apricots, toasted pecans and currents tossed in zesty tarragon-Dijon vinaigrette. For a more substantial entrée salad, toss with fresh spring greens and grilled chicken strips or julienne-cut turkey breast strips.

Why Try: This make-ahead whole grain salad holds great in the fridge for weekday lunches or carefree entertaining.

Foodie Byte: Alternate dried apricots and currents with dried cranberries and fresh chopped apples for a delicious Autumn-inspired rice salad. Or switch out the long grain and wild rice blend with brown rice or other artisan whole grain rice blends.

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Preparation

  1. Combine cooked rice, pecans, red onion, apricots, parsley and currents in a large bowl and toss to blend.
  2. Combine vegetable oil, tarragon vinegar, Dijon mustard, garlic, salt and pepper in a bowl and whisk to blend; pour over rice mixture and toss to evenly blend.
  3. Cover and chill.
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