Forest Floor Salad

I call this Forest Floor Salad because the first time I brought it to a Thanksgiving meal, my relatives said it looked like I had gone out into the woods and scraped stuff off the ground into my bowl. However, after the meal was finished my mother and her sisters sat down with the bowl in between them and polished off the remaining salad while they talked and laughed. So, don't let the looks deceive you; this is a great salad!

1 lb wild rice

For vinaigrette:
1/4 cup fresh orange juice
1 TBSP orange zest
3 TBSP balsamic vinegar
2 tsp Dijon mustard
1 tsp minced garlic
1/3 cup extra-virgin olive oil

3 cups cooked white rice

2 cups chopped pecans, toasted (or 1 cup pecans, 1 cup slivered almonds or pine nuts)
1 1/4 cup chopped flat-leaf parsley
3/4 cup dried apricots, thinly sliced
3/4 cup dried cranberries
1/4 cup finely chopped red onion or green onion tops

Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 to 60 minutes.

Make vinaigrette while wild rice is simmering. Whisk together juice, vinegar, mustard and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.

Assemble salad: Rinse cooked wild rice in sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, onion, and salt and pepper to taste.

Salad keeps, covered and chilled, for 3 days. Serves 12