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Wild Rice Salad with Georgia Pecans & Preserved Fruits



  • Current rating: 4.0/5
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3/4 cup fresh squeezed orange juice
2 tbsp. sugar
1 large lemon, juiced (about 1/3 cup)
1/8 cup plus 2 tbsp. olive oil
1 shallot, minced
2/3 cup Georgia pecans halves, cut in half lengthwise
1/2 tsp. dried tarragon
1/4 cup dried cranberries
1/4 cup diced dried apricots
1/4 cup midget raisins or dried currants
2 1/2 cups cooked wild rice, cooled
2 1/2 cups cooked long-grain brown rice, cooled
6 green onions, trimmed and sliced thin
Kosher salt, to taste
White pepper, to taste


  1. 1
    Prepare dressing: Place the fresh squeezed orange juice and sugar in a small pot and reduce by half. Chill, then add the juice from the lemon and the 2 tbsp. olive oil and set aside.
  2. 2
    In large skillet, heat 1/8 cup olive oil and sauté shallots until slightly tender; add the pecans and toast in the pan for 2 - 3 minutes on medium. Add the tarragon and all of the dried fruits. Cook slowly for another 5 minutes or so. Season to taste with salt and pepper. Chill this mixture.
  3. 3
    Once all components are cold, mix the rice, fruit mixture, green onions, and dressing. Season to taste with kosher salt and white pepper.


Peter Repak

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cuisines North & South American
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