Wild Rice Salad with Artichoke and Fruit

2 cupsFall River Cooked Wild Rice
¼ cupRaisins, soaked briefly to soften
½ cupDried apricots, cut into strips
½ cupPineapple, cut into small chunks
6 ouncesArtichoke hearts, chopped coarsely
¼ cupToasted almonds
2 tablespoonsChopped mint
4Green onions, thinly sliced
1 teaspoonOrange zest
2 tablespoonsOrange juice
To tasteSalt and pepper
1 cupMayonnaise
1 tablespoonLemon juice
½ tablespoonSoy sauce
2 tablespoonsChutney, coarsely chopped


Cook wild rice according to package directions. Cool completely.

Fold in raisins, apricots, pineapple, almonds, mint, green onions, orange zest, orange juice, salt and pepper. Set aside.

In separate bowl, combine all dressing ingredients; blend well. Gently fold into the rice salad.

Garnish with mint leaves, if desired.

Copyright 2003-2019 by Savor California. All rights reserved.