Orchard Wild Rice Salad With Orange-Walnut Vinaigrette

Recipe Ingredients

2 cups	474ml	Apple juice
1 cup	237ml	Water
1 1/2 cups	240g / 8.5oz	Wild rice - rinsed
1/2 teaspoon	2.5ml	Dried thyme
1		Strip orange peel - (abt 2")
1		Bay leaf
1/2 cup	80g / 2.8oz	Golden raisins
		Orange-Walnut Vinaigrette - (see recipe)
1 cup	237ml	Walnuts
2 cups	474ml	Pear - unpeeled, cored,
		And cut into 1/2" cubes
2 cups	474ml	Gala apple - unpeeled, cored,
		And cut into 1/2" cubes
4 teaspoons	20ml	Lemon juice
1 cup	110g / 3.9oz	Thinly-sliced celery
1/2 cup	31g / 1.1oz	Thinly-sliced green onion
4 cups	948ml	Boston or bibb lettuce - washed, patted dry,
		And torn bite-size pieces
4 cups	160g / 5.6oz	Red-tipped oak leaf lettuce - washed well,
		Patted dry, and torn bite-size pieces
4 cups	160g / 5.6oz	Green loose leaf lettuce - washed well,
		Stems trimmed, patted dry, and torn
		Bite-size pieces

Recipe Instructions

In a medium saucepan, place the apple juice and water, and bring to a boil. Add the wild rice, thyme, orange peel, and bay leaf, and stir to combine. Cover, reduce the heat to low, and simmer the rice for 35 to 40 minutes or until the wild rice is just tender.

Remove the saucepan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam. Remove the bay leaf and orange peel and discard them. Transfer the wild rice to a large bowl, fluff with a fork, add the golden raisins, and set aside to cool for 20 minutes.

Drizzle 1/3 cup of the Orange-Walnut Vinaigrette over the wild rice and toss gently to combine.

In a non-stick skillet, place the walnuts, and cook them over medium heat for 4 to 5 minutes or until lightly toasted and fragrant. Remove the skillet from the heat and set aside to cool. When walnuts are cool to the touch, roughly chop them, and set aside.

In a glass bowl, place the cubed pear and apples, drizzle them with the lemon juice, and toss gently to thoroughly coat the fruit with the juice.

To the bowl of wild rice, add the pear-apple mixture, celery, and green onion, and toss gently to combine, and set aside.

In a large bowl, place the Boston lettuce, oak leaf lettuce, and green loose leaf lettuce, and toss gently to combine. Transfer the tossed greens to a large platter or bowl, arrange the wild rice salad mixture in the center of the greens, and sprinkle the reserved walnuts over the top. Drizzle additional Orange-Walnut Vinaigrette over individual servings.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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