Wild rice with dried cranberries and oranges

We brought this as our dish to pass for a great big potluck this past week. It was not as big of a hit as the dish of buttered noodles (p.s. Genius. If you are going to a potluck with a lot of little kids, bring a pan of buttered noodles. I’m pretty sure Little Hippie and her friends would have gladly gone home with whomever brought that side dish.), but we liked it and will make it again.


  • 2 cups cooked long-grain white or brown rice, at room temperature
  • 3-4 cups cooked wild rice, at room temperature
  • 1 cup dried cranberries
  • 4 clementines, peeled and segmented (or a can of mandarin oranges, drained and rinsed)
  • 1 ¬†bunch of scallions, sliced diagonally
  • Salt and pepper to taste
  • Batch of Clementine Vinaigrette (recipe below)


  1. Place rices, fruits, and scallions into a large bowl. Toss with dressing. Add salt and pepper to taste. Serve at room temperature.

Clementine vinaigrette:


  • Grated zest of one clementine
  • 1/2 cup freshly squeezed clementine juice
  • 2-3 Tablespoons white wine vinegar
  • Scant cup canola oil
  • Salt and freshly ground pepper, to taste


  1. Combine all ingredients except oil and shake, process, whisk or blend until completely mixed.
  2. Add oil in steady stream and continue to shake, whisk, etc. until the dressing thickens.
  3. Taste and adjust seasoning.
  4. Store in the refrigerator if you are making in advance. Bring to room temperature before dressing the salad.

Adapted from: http://www.bemidjipioneer.com/event/article/id/100021687/


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