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  • 2 cups wild rice blend, soaked overnight
  • 3 1/2 cups water
  • sea salt
  • 1/4 cup walnuts, chopped
  • 1/4 cup dried cranberries
  • 1 bell pepper (any color), seeded and diced
  • Juice and zest of one clementine (or 1/2 an orange)
  • 1/3 cup olive oil
  • 1 tbsp. maple syrup
  • 2 tbsp. shoyu or tamari

Discard soaking water. Bring rice and fresh water to a boil.  Add a couple of pinches of sea salt and cover. Reduce heat to simmer and cook 40-45 minutes.  Whisk clementine juice, zest, olive oil, maple syrup and shoyu.  Combine cooked rice with walnuts, cranberries and bell pepper. Toss with zesty dressing.