Instructions: *NOTE: original recipe called for 3/4 C walnuts...I eliminated them completely.

**Note: original recipe called for 3 T olive oil and 1 T hazelnut oil...I cut both down.

Rinse the wild rice in several changes of water, then drain well. Place in
a saucepan and add the boiling water and the 1 t salt. Bring to a boil over
high heat. Reduce the heat to low, cover and cook, without stirring, until
the rice is tender and the water is absorbed, about 40 min. Remove form the
heat, transfer to a large bowl and let cool completely.

Meanwhile, preheat an oven to 350 deg. Spread the walnuts on a baking sheet and toast until fragrant and lightly golden, 5 -8 min. Remove from the oven, let cool and chop coarsely. Set aside.

Cut off the top and bottom of each orange. Working with 1 orange at a time,
place one of the cut sides down on a work surface. Starting at the top and following the contour of the orange, cut off the skin, including all of the
white pith. Holding the orange over a small bowl and using a sharp knife, cut between the orange sections, freeing the sections and dropping them into
the bowl. Repeat with the remaining oranges. Set aside.

In another small bowl, whisk together the vinegar, orange juice, orange zest, olive oil, nut oil and salt and pepper to taste to make a dressing.

Add the walnuts and parsley to the rice. Pour the dressing over the top and toss gently to mix. Add the orange wedges to the salad and toss well, or transfer the salad to a serving platter and arrange the wedges along the rim.

Serves 6

This is one of the BEST salads I have ever made!! Definitely a KEEPER!!

NOTES : As I made it:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.