I did cut this recipe in half since it does make a lot! Enjoyed the combo of rices, especially with the dressing that is included here! Have not got this recipe copied into my special holiday cookbook! Many thanks for sharing this wonderful recipe! [Tagged, made & reviewed in Gimme 5 tag]
This is a five star salad. I added some orange zest as one of the other reviewers suggested. I also substituted 2 tablespoons of mandarine orange infused olive oil for the regular olive oil. That really made the dressing really pop with flavour. I also brought the salad to room temperature prior to serving as coldness tends to mask the flavours. I served this as a side for Christmas dinner, for those who wanted something other than potatoes. It received rave reviews. This recipe is a keeper, particulary the dressing, which would be delightful on leafy greens as well. Thank you Boomette.
A truly yummy salad. We loved the two rices with the pecans and fruit. I scaled this back to serve two today - with two more serves for tomorrow's lunch. I don't much like dried apricots, so I used some well drained mandarin segments which seemed like an obvious substitution in view of the orange juice in the fabulously flavoursome dressing. I also followed Rita's suggestion of adding some orange zest. Always love citrus flavourings. I used less salt in the dressing, and although I'd scaled back the portions, I still used two cloves of garlic. Thanks for sharing this great recipe, Boomette!
This is a perfect salad to take to a potluck lunch or dinner. I used EVOO. It's delicious and guilt-free! Thanks, Boomette! Made for ZWT4.
I found quick cooking wild rice that I just added hot water to it and let it sit. The added the dried fruits (I used a mix of prunes, apples and apricots for the apricots) so they would soften in the heat and moisture of the wild rice. For the long grain rice I used Brown Basmati. Added some of the zest from the orange which I juiced for the OJ. Lots of texture and flavors in the healthy delish salad! Thanks!