This recipe is from Vegetarian Times (November/December 2008)
Ingredients
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[title] => juice, orange, fresh
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[title_custom] => orange juice
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[02ab34be-0648-a474-9d45-84ab437fc3d5] => Array
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[title] => orange peel, fresh, grated
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[measure] => tablespoons
[title_custom] => orange zest
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[method] => grated
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[title] => syrup, maple
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[50812dde-8180-0674-a958-7e2c4aefdd27] => Array
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[title] => rice, wild, ckd
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[quantity] => 2.00
[measure] => each
[title_custom] => 10.5-oz. pkgs. wild rice
[componentid] => 0
[method] => fully cooked
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[title] => nuts, pine
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[title_custom] => pine nuts (4 oz.)
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[ddbeaaa5-9629-7ec4-f9a8-e4c6ff8d4acc] => Array
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[title] => onion, green, tops & bulb, fresh, med, 4 1/8" long
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[method] => white and green parts thinly sliced
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)
-
1/2 cup olive oil
-
1/4 cup orange juice
-
2 tablespoons orange zest grated
-
2 tablespoons maple syrup
-
1 tbsp plus 1 tsp. Dijon mustard
-
2 10.5-oz. pkgs. wild rice fully cooked
-
1/2 cup pine nuts (4 oz.)
-
1/2 cup dried cranberries (2 oz.)
-
1/2 cup fresh mint finely chopped
-
2 green onions (1/4 cup) white and green parts thinly sliced
Recipe Method
1.
Whisk together oil,
orange juice,
orange zest,
maple syrup, and
mustard in
large bowl.
2. Add rice, pine nuts, cranberries, mint, and green onions, and toss to coat. Season with salt and pepper.