Forbidden Rice Salad

INGREDIENTS

• 1 cup forbidden rice

• 1 cup wild rice

• Sherry

• Golden raisins

• Dates

• 1 carrot

• 1/4 c Blood orange oil

• 1/4 c Olive oil

• 1/4 sweet onion

• Zest of one orange

• Juice from one orange

• 1/4 c fresh mint

• 3/4 c toasted pecans

THIS IS HOW WE DO IT

• Cook rice according to package

  • Set rice aside forbidden rice to cool

  • I cooked the wild rice until done. And made sure it was still fairly wet

  • Placed rice on a sheet pan in a 350 degree oven for about 10-15 minutes.

    • Until slightly dried and a bit crunchy

• Warm sherry for about 5-10 minutes

• Soak raisins and dates for 15 minutes

• Mince sweet onion

• Fine julienne the mint

• Roughly chop pecans

• Set aside some mint and orange zest for garnish

• Add all ingredients to a bowl and mix

• Add salt n pepper to taste

• Add garnish