Wild Rice Salad With Walnut Orange Dressing
|Wild rice||1 Cup (16 tbs)|
|Frozen brussels sprouts||10 Ounce, thawed (1 Package)|
|Freshly squeezed orange juice||1⁄3 Cup (5.33 tbs)|
|Walnut oil||2 Tablespoon|
|Orange extract||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Slivered red bell pepper||1 Cup (16 tbs)|
|Chopped fresh mint||2 Tablespoon|
|Romaine lettuce leaves||4 Large|
1. Bring 3 1/2 cups of water to a boil in a medium-size saucepan over medium-high heat. Add the rice, reduce the heat to low and simmer, partially covered, 45 minutes.
2. Cut the sprouts in half and set aside to drain on paper towels.
3. Remove the pan of rice from the heat and stir in the orange juice, oil, orange extract, black pepper and salt. Stir in the Brussels sprouts, bell pepper and mint. Let the mixture cool slightly, then transfer to a large bowl, cover with plastic wrap and refrigerate overnight, stirring occasionally.