Wild Rice Fennel And Orange Salad
|Fennel||3⁄4 Pound, washed|
|Uncooked wild rice||1⁄2 Cup (8 tbs)|
|Grated orange rind||1 Tablespoon|
|Navel orange||1 Large, peeled, seeded, and sectioned|
|Green onions||1⁄4 Cup (4 tbs), diagonally sliced|
|Chopped fresh parsley||2 Tablespoon|
|Freshly ground pepper||1 Dash|
|Champagne vinaigrette||1⁄4 Cup (4 tbs)|
Trim leaves off fennel and mince, reserving 1 1/2 teaspoons.
Trim off rough outer stalks and discard.
Cur bulb in half lengthwise,- remove core.
Cur crosswise into 1/8-inch slices.
Cook wild rice according to package directions, omitting salt and fat; drain well.
Combine reserved sliced fennel, minced leaves, rice, and next 6 ingredients in a medium bowl; toss gently.
Pour Champagne Vinaigrette over salad, and toss gently.
Cover; chill thoroughly.