Sweet & Zesty Wild Rice Salad

The SchoolHouse Kitchen^® Coconut Citrus Vinaigrette stands up to the rich, nuttiness of the oh-so-good-for-you wild grains. This could be one of the tastiest make-ahead dishes. Bonus: it travels well for picnics or potlucks.

- 1¼ cup wild rice*
- 5 cups chicken stock, or water
- 5-6 tablespoons SchoolHouse Kitchen^® Coconut Citrus Vinaigrette
- 1 cup golden raisins (can substitute dried cranberries, cherries or currants)
- 1 cup fresh mango, diced
- 1 cup red grapes, cut in half
- 6 scallions, chopped
- 2-3 tablespoons fresh mint, chopped
- zest of half an orange
- ½ cup orange juice, freshly squeezed (if need more moisture)
- 1 teaspoon sherry vinegar
- ¾ cup pecans, toasted and chopped
- salt and freshly ground pepper, to taste

Prepare wild rice. Be sure to rinse the uncooked rice in a fine meshed strainer. Place rice in a 2-3 quart heavy saucepan. Add chicken stock and bring to a boil. Lower heat and gently simmer uncovered for at least 30 minutes. Test rice for tenderness, but so that it still has a bit of a bite. Cook a few minutes longer, if needed, up until 40 minutes. Drain rice in fine mesh strainer and set in big bowl.

Add remaining ingredients to bowl of rice, except the pecans. Gently stir to combine.

Allow salad to sit for about 2 hours, letting the flavors come together. If making it more than 2 hours ahead, be sure to add the toasted pecans right before serving so they do not become soft. Right before serving, add more Coconut Citrus Vinaigrette to taste, if needed. Serve at room temperature.

(*Or you can use a wild rice blend, and cook it according to package.)

Serves 6-8