This is a wonderful, light and versatile dish that can be served as a side dish or main entree. Serve it inside a baked acorn squash, on the side of a pork tenderloin or make it the main dish by adding some baked chicken. The original recipe called for canned mandarin oranges, but since oranges were in season, I thought fresh would be so much better. I also substituted dried cranberries for fresh grapes. I just love the sweet and tart flavor of dried cranberries.
Recipe: 1 8 oz. package wild rice, cooked according to directions on package 3 green onions, chopped 1/2 cup dried cranberries 1/2 cup chopped walnuts 2 small oranges peeled and sliced
Dressing: 1/4 cup orange juice 3 tablespoons balsamic vinegar 2 tablespoons olive oil salt&pepper Directions: In a small bowl combine olive oil, balsamic vinegar, orange juice and salt and pepper. Stir together. In a large bowl, combine wild rice, green onions, walnuts, oranges and dried cranberries. Drizzle dressing over ingredients in the large bowl and mix well.