Wild Rice Salad with Orzo and Cranberries
Uncooked wild rice
2 medium, navel variety, peeled and cut into sections
1 medium, chopped
1 rib(s), medium, finely chopped
2 Tbsp, fresh, chopped
2 Tbsp, raspberry flavored
¼ tsp, freshly ground
- Bring the water to a boil in a medium saucepan. Stir in the rice. Reduce the heat and simmer, covered, until tender, about 45 minutes. Drain and transfer to a large bowl.
- Bring a medium pot of lightly salted water to a boil. Add the orzo and cook until tender, about 10 minutes; drain. Rinse under running cold water; drain well and add to the bowl with the wild rice. Add the oranges, apple, celery, cranberries, parsley, vinegar, oil, salt, and pepper; toss well to coat. Serve at once or cover and refrigerate until ready to serve, up to 2 days. Yields 1 1/4 cups per serving.