• 1 cup wild rice
  • 1 cup brown rice
  • 1 cup dried cranberries
  • 3/4 cup orange juice
  • 1 cup pecan halves, toasted
  •  salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup unseasoned rice vinegar
  •  reserved orange juice
  • 4 Tbsp. Dulcet Madras Curry Mustard
  • 1/2 cup fresh flat leaf parsley, chopped


  1. Cook the wild rice and brown rice separately according to package directions.
  2. Place the cranberries and orange juice in a small saucepan over medium high heat, bring just to a boil and remove from heat. Strain the juice from the cranberries, reserving the juice for the dressing.
  3. Make the vinaigrette by whisking together the olive oil, vinegar, the Dulcet Madras Curry Mustard, reserved orange juice and parsley.
  4. In a bowl, combine the rice, cranberries, and pecans. Toss with desired quantity of dressing and season with salt & pepper.
This dish is a nice accompaniment to roasted turkey, pork, lamb or duck. Best served at room temperature. Serves 8.

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