Wild Rice Salad

2 T. olive oil
2 C. cooked wild rice
¼ C. julienned roasted red peppers
¼ C. toasted almond slices
¼ C. diced red onion
¼ C. dried cranberries
2 T. finely chopped Italian parsley
2 T. red wine vinegar
2 t. soy sauce
1 t. Dijon mustard
½ t. minced garlic
1 ½ C. sliced button mushrooms
¼ C. orange juice

• In a large bowl, combine all ingredients except mushrooms and orange juice.Saute mushrooms with orange juice in a frying pan to deglaze.Add to wild rice mixture and adjust seasoning if necessary.

Kim’s Version:

2 T. olive oil
2 C. cooked wild rice (or a nice blend of brown rices)
¼ C. julienned roasted red peppers (store bought from the deli counter)
¼ C. toasted almond slices (can’t be bothered to toast the almonds)
¼ C. diced red or white onion
¼ C. dried apricots
2 T. finely chopped Italian parsley (optional)
2 T. red wine vinegar
2 t. soy sauce
1 T. Dijon mustard
½ t. minced garlic
¼ C. orange juice

• In a large bowl, combine all ingredients.