Wild Rice Salad

I love this salad. It’s filled with a wonderful combination of sweet, tart, and savory flavors.

Wild Rice Salad

1 cup wild rice
1 quart water
Pinch of salt
1-1/2 pounds asparagus, cut up & blanched
Raisins, walnuts, sliced kumquats
2 tablespoons sesame seeds
2 spring onions, chopped

1 tablespoon orange zest
5 tablespoons orange juice
1 tablespoon soy sauce
6 tablespoons Balzamic vinegar
1 tablespoon freshly grated ginger
2 teaspoons garlic
A pinch of sugar or a dash of honey or maple syrup

Cook wild rice in water and salt for about 40 minutes. Toss with the dressing, asparagus, sesame seeds, raisins, nuts, sliced kumquats. Sprinkle with chopped spring onions.

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