Wild Rice Salad with Nectarines, Peaches and Mint

1 pouchFall River Fully Cooked Wild Rice
2Ripe nectarines, pits removed, sliced
1Ripe peach, pit removed, sliced
1 smallShallot, minced
1 cloveGarlic, minced
1 largeOrange, juiced
2 tablespoonsExtra virgin olive oil
1 tablespoonRed wine vinegar
¼ teaspoonSea salt
⅓ cupMint, chopped
Slivered almonds


Remove wild rice from pouch and break up with your hands.

Cut up the nectarines and peach.

In a small mixing bowl combine shallot, garlic, orange juice, olive oil, red wine vinegar and sea salt. Adjust salt to taste.

In a serving bowl combine wild rice, peach, nectarines, and mint. Add dressing and mix well.

Chill in the refrigerator for at least 15 minutes before serving. This gives the rice and peaches time to absorb the flavors of the dressing.

Plate and top with a generous handful of slivered almonds before serving.

Serves 6.

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