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Summer Wild Rice

Here's how you make Summer Wild Rice
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  • Servings: 5
  • Prep: 25m
  • Cook: 20m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • FOR THE RICE
  • 1 package (4 ounce) dry wild rice
  • Lemon Vinaigrette, divided
  • 1/3 cup currants
  • 1/3 cup orange juice
  • 1/2 cup cucumber, peeled, seeded and sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup parsley, chopped
  • 1 tablespoon grated orange rind
  • Freshly ground pepper, to taste
  • 1 avocado, peeled and coarsely chopped (ripe)
  • 1/2 cup pecans, chopped (optional)
  • 1/4 cup fresh mint, chopped (optional)
  • FOR THE LEMON VINAIGRETTE
  • 1/3 cup lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: For the Rice:

  • Step 2: Cook the rice according to package directions; drain. Combine rice and 1/2 cup lemon vinaigrette; let cool to room temperature.

  • Step 3: Combine the currants and orange juice; let stand 15 minutes. Drain well, discarding the orange juice.

  • Step 4: Combine the rice mixture, currants, cucumber, and the next 4 ingredients. Add remaining 1/4 cup lemon vinaigrette; toss gently to combine. Add avocado and, if desired, pecans and mint; toss well.

  • Step 5: For the Lemon Vinaigrette:

  • Step 6: Position the knife blade in a food processor bowl; add first 4 ingredients and process until blended. With the processor running, pour olive oil through the food chute in a slow, steady stream, processing until blended.

We hope you enjoy this recipe!

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