Ingredients:
1 c of wild rice (Lundberg Farms Wild Rice Blend)
1 3/4 c of chicken broth
1 tbsp olive oil1 dash of salt
1/2 c purple onion (chopped)
1/2 c red seedless grapes (halved)
1/2 c pecans (chopped)
15 oz. Mandarin oranges (drained and save juice)
MARINADE:
1/2 c olive oil
2 tbsp red wine vinegar
2 tsp sesame seed oil
1 tsp soy sauce
2 tsp juice from Mandarin oranges
Preparation: In a medium saucepan, add salt to broth and bring to a boil. Add wild rice and olive oil. Stir and turn heat on low. Cover and let cook for 45 minutes. When the rice has cooked, prepare the marinade. In a glass jar, add olive oil, red wine vinegar, sesame seed oil, soy sauce, and orange juice. Shake vigorously until the mixture emulsifies and becomes thick. Transfer hot wild rice into a large mixing bowl and pour the marinade over it. Stir well and let cool. Once cool, cover the dish and place in the refrigerator for several hours or overnight. Before serving, add onions, pecans, grapes and oranges. Stir carefully, serve and enjoy.
Recipe Notes: This dish is a great compliment to grilled chicken and/or pork.I ALWAYS double the recipe because it is such a popular dish and it stores so well.
Kimberly Bennett is your quintessential Southern girl. She is the mother of four and the wife of a serial entrepreneur. When she and her family moved to Lake Oconee in 2015, she was inspired to start a blog to share her love for food and family. For more of her great recipes, visit Kimberly’s blog at www.magnoliasandmeltdowns.com.