Wild Rice Salad

Ina's original recipe calls for oranges but since I had two whole fresh pineapples in the house, I decided I go with that and used some of the juice for the dressing.

Wild Rice Salad

(inspired by Ina Garten)

1            cup long-grain wild rice

              salt

1-1 1/2 cups diced pineapple

2            tablespoons olive oil

2            tablespoons pineapple or orange juice

2            tablespoons red  wine vinegar

1/2-3/4  cups grapes red or green, cut in half

3/4-1     cup pecans

2           green onions, chopped

             salt and pepper

Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil.  Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.

While the rice is still warm, place it in a mixing bowl. Add pineapple and mix with rice.  Add the olive oil, pineapple/orange juice, red wine vinegar, grapes pecans, cranberries, green onions, 1/2 teaspoon salt and pepper. 

**to toast pecans, place in a small dry sauté pan and cook over low heat for 5 to 10 minutes, tossing often, until evenly browned.