| 2 cups | Fall River Cooked Wild Rice |
| ¼ cup | Raisins, soaked briefly to soften |
| ½ cup | Dried apricots, cut into strips |
| ½ cup | Pineapple, cut into small chunks |
| 6 ounces | Artichoke hearts, chopped coarsely |
| ¼ cup | Toasted almonds |
| 2 tablespoons | Chopped mint |
| 4 | Green onions, thinly sliced |
| 1 teaspoon | Orange zest |
| 2 tablespoons | Orange juice |
| To taste | Salt and pepper |
| DRESSING |
| 1 cup | Mayonnaise |
| 1 tablespoon | Lemon juice |
| ½ tablespoon | Soy sauce |
| 2 tablespoons | Chutney, coarsely chopped |
|
Cook wild rice according to package directions. Cool completely.
Fold in raisins, apricots, pineapple, almonds, mint, green onions, orange zest, orange juice, salt and pepper. Set aside.
In separate bowl, combine all dressing ingredients; blend well. Gently fold into the rice salad.
Garnish with mint leaves, if desired. |
