 | | Directions | - Cook rice according to package directions. Drain and cool to room temperature.
- In a large salad bowl combine rice, orange zest, shallot, green onions, red pepper, and cranberries.
- In a small container whisk together oil, orange juice, red wine vinegar, and season with salt and pepper to taste.
- Add corn and parsley to salad.
- Drizzle salad with dressing. Stir to combine.
- Allow salad to sit, covered, for 2 hours before serving. Serve at room temperature.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 8
Serving Size: cup
|  | | Ingredients | | - | | 1 cup wild rice |
| - | | 1 cup brown rice |
| - | | 2/3 cup freshly squeezed orange juice |
| - | | zest from 1 large orange |
| - | | 1 shallot, chopped fine |
| - | | 1 bunch green onions, chopped fine |
| - | | 2 tablespoons red wine vinegar |
| - | | 1/2 cup extra virgin olive oil |
| - | | kosher salt to taste |
| - | | freshly ground black pepper to taste |
| - | | 2 cans corn, drained |
| - | | 1 large sweet red pepper, chopped |
| - | | 2/3 cup dried cranberries |
| - | | 1/2 cup parsley leaves, coarsely chopped |
| - | | additional salt and pepper as desired |
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