Wild Rice Salad

1 box of long-grain wild rice (6 ounces)
3 cups water
1/2 tsp salt
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons raspberry vinegar
2 tablespoons orange juice
2 naval oranges, peeled and sliced into segments
1/2 cup seedless green grapes, cut in half
1/2 cup toasted pecan pieces
1/4 cup dried cranberries
2 tablespoons green onion, chopped

Bring the 3 cups of water, the salt, and the butter to a boil in a medium saucepan.  Add the wild rice and stir to combine.  Reduce the head to medium-low and simmer covered until the rice is tender (about 50 to 60 minutes).  Drain off the excess water.  Return the rice to the saucepan and cover.  Let sit for about 10 minutes.  Transfer the rice to a mixing bowl.  Combine the dressing ingredients and pour over the rice.  Mix well.  Add the remainder of the ingredients and toss to combine.  Transfer mixture to a serving dish and serve at room temperature.
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