Bright orange, cooling mint, sweet raisins, and earthy pecans—yep, this wild rice salad by Epicurious member Jruz has pretty much nothing in common with the salty kitchen-sink rice salad from the school cafeteria. Try this alongside pork tenderloin or roasted poultry for a welcome change from starchy mashed potatoes.

　　

Ingredients

Makes 4 to 6 servings

　　3 cups water

　　1/2 cup long-grain wild rice

　　1/2 cup long-grain white rice

　　1 cup pecans, toasted and coarsely chopped

　　1 cup golden raisins

　　4 green onions (white and light green parts only), thinly sliced on a diagonal

　　1/4 cup (loosely packed) fresh mint leaves, finely chopped

　　3 tablespoons extra-virgin olive oil

　　2 tablespoons balsamic vinegar

　　Zest and juice of 1 large orange

　　

Step 1

In a medium pot over high heat, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce the heat to low. Simmer until the rice grains are tender, about 1 hour. Drain the cooked rice and transfer to a bowl to cool.

　　

Step 2

Meanwhile, in a second medium pot over high heat, bring remaining 1 cup of water and the white rice to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Remove from the heat and let the rice rest in the pot for 5 minutes. Transfer to a bowl to cool.

　　

Step 3

Combine the wild and white rice, then add the pecans, raisins, onions, and mint and toss to combine.

　　

Step 4

In a small bowl, whisk together the olive oil, vinegar, orange zest, and juice, then pour it over the rice salad and toss to coat. Cover the salad and let it sit at room temperate for 2 hours. Season with salt and pepper and serve at room temperature.

　　

DO AHEAD

Step 5

The RICE SALAD can be prepared ahead and refrigerated, covered, overnight. Bring to room temperature before serving.

　　The Epicurious Cookbook