Ingredients

  • 2 teaspoons agave or honey
  • 1 avocado, cut in half and pit removed
  • 2 teaspoons Dijon mustard
  • ½ cup chopped dried apricots
  • ½ cup extra-virgin olive oil
  • 1 cup chopped parsley
  • 1 cup chopped toasted pecans
  • 3 tablespoons red wine vinegar
  • 1 ¼ teaspoon salt
  • 1 small shallot, peeled and quartered
  • ½ cup dried sweetened cranberries
  • 3 tangerines, divided
  • 2 cups wild rice

Ready In 120 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Place rice in a large saucepan. Cover generously with water. Bring to a simmer over high heat. Reduce heat to medium-low or to maintain a simmer, and cook until the rice is just tender but not mushy, 45 to50 minutes. Zest and juice one tangerine. Segment the remaining two tangerines, and set aside.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 50 minutes

Step 2

  • Add the zest and juice to a blender. Scoop avocado into the blender.
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  • EQUIPMENT:

Step 3

  • Add shallot, oil, vinegar, mustard, agave or honey and salt and puree until smooth.
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Step 4

  • Pour into a large bowl. Stir the hot rice into the dressing and let cool to room temperature, 35 to 42 minutes. Stir in parsley, pecans, cranberries, apricots and the reserved tangerine segments. Dice the remaining avocado and gently stir into the salad.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 35 minutes