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2 boxes UNCLE BEN’S® Long Grain & Wild Rice Original Recipe
1/2 cup dried apricots, chopped
1/2 cup toasted hazelnuts, roughly chopped*
1/4 cup Italian parsley, chopped
1 tsp. shallot, finely chopped
1/4 cup balsamic vinegar
1/2 cup dried cranberries
1/2 cup orange juice, freshly squeezed
1 Tbsp. Dijon mustard
1 tsp. garlic, finely chopped
1/4 cup extra-virgin olive oil
Wild Rice Salad With Cranberries and Hazelnuts
Servings: 12
Prep Time: 25 min
Type of Dish: Dinner, Flavored Grains, Lunch, Salad, Side Dish
Cuisine: American
Here's a side dish that makes every meal better! UNCLE BEN'S® Long Grain & Wild Rice perfectly melds with apricots and cranberries to create an American classic.
  1. Cook 2 boxes rice according to package instructions.
  2. While rice is cooking, whisk together the orange juice, vinegar, shallots, Dijon mustard and garlic. Slowly whisk in olive oil until blended.
  3. Once rice is cool, stir in cranberries, hazelnuts, apricots and parsley. Pour vinaigrette into rice salad and toss to coat. Serve at room temperature.
*To toast the hazelnuts, preheat oven to 325 degrees F. Spread hazelnuts on a cookie sheet and bake for 10 to 12 minutes or until slightly fragrant. Remove from oven and wrap hazelnuts in a dish towel. Rub the hazelnuts in the towel to remove the skins. Let nuts cool before chopping.