A delightful and nutritious wild rice salad featuring a medley of dried fruits and a tangy honey mustard vinaigrette.
Cook the wild rice in a large pot of boiling salted water until tender, approximately 35 minutes.
Ensure the water is well-salted to enhance the flavor of the rice.
Drain the cooked rice and transfer it to a large mixing bowl.
Allow the rice to cool slightly before adding other ingredients to prevent wilting.
Add the raisins, dried apricots, currants, and sliced almonds to the rice.
Chop the dried fruits into uniform pieces for even distribution.
In a small bowl, whisk together the olive oil, juice of the orange, Dijon mustard, honey, salt, and black pepper.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the rice mixture and toss gently to combine.
Ensure all ingredients are evenly coated with the dressing.
Chill the salad in the refrigerator for at least 2 hours to allow the flavors to meld.
Cover the bowl with plastic wrap to prevent the salad from drying out.
Before serving, garnish the salad with fresh mint leaves.
Chop the mint finely for a more even distribution of flavor.
Continue in our app for the best experience
