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Wild Rice Salad

Cook rice, ginger and water by absorption method. (Bring to boil, reduce heat and cook till funnels appear turn off heat and let rest for about 1 hour with lid on. Fluff rice with a fork.)

Salad

  • 1/4 cup chopped shallots
  • 1/2 cup Organic Road currants. Soak currants in orange juice for 20 mins. 
  • 1/2 cup Orange juice
  • 1/4 cup Organic Road pinenuts (roasted)

Dressing

  • 1/2 teasp ground nutmeg
  • 1/2 teasp ground cumin
  • 2 tablespoons lime juice
  • 1/4 cup Macadamia oil

Shake together in a jar. Toss all together and serve at room temperature.