Name: Wild Rice Salad
Cook time: 25 min
Total time: 1 1/4 hr
Yield: Serves 12
Ingredients: 1 pound wild rice; 1/4 cup fresh orange juice; 3 tablespoons chopped shallot; 3 tablespoons balsamic vinegar; 2 teaspoons Dijon mustard; 1 teaspoon minced garlic; 1/2 cup extra-virgin olive oil; 1 cup long-grain white rice; 1 1/2 cups water; 2 cups hickory nuts or chopped pecans, toasted; 1 1/4 cups chopped fresh flat-leaf parsley; 3/4 cup dried apricots, thinly sliced; 3/4 cup dried cranberries

We couldn't have an American potluck dinner that didn't include at least one thoroughly native dish. The wild rice, hickory nuts, and dried cranberries in this salad are a nod to the potluck's origins.

Cooks' note:

Salad keeps, covered and chilled, 3 days.

Recipe notes

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