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RICE: Wild Rice Salad

3 cups Wild Rice
4 Blood Oranges or Navel Oranges
1 cup dried Cranberries
6 Scallions, cut into 1/8” rounds
1 bunch flat leaf Parsley, finely chopped
3 Tbsp. Grapes & Olives On Tap Chocolate Balsamic Vinegar
3 Tbsp. Sherry Vinegar
½ cup Grapes & Olives on Tap Blood Orange Olive Oil
1½ tsp. Salt
1 tsp. freshly ground Black Pepper

Rinse rice and cook in large pot of boiling salted water, according to package directions, approximately 40 minutes. Drain in colander. Remove peel and white pith from oranges. Work over a bowl to collect juice. Remove membrane from orange segments, place segments in bowl with juice. In large bowl, combine rice, oranges & their juice, cranberries, scallions, and parsley.Combine vinegars, 1½ tsp. salt and 1 tsp. pepper. Whisk in Blood Orange Olive Oil. Drizzle over rice mixture and toss gently. Season to taste.Serve at room temperature.