Festive Wild Rice and Candied Pecans

Name: Festive Wild Rice and Candied Pecans
Ingredients: 1 cup wild rice; 3 cups vegetable broth; ¼ cup California Giant Blueberries; ¼ cup California Giant Raspberries; ¼ cup California Giant Blackberries; ¾ cup pecans; 2 teaspoons honey; 1 teaspoons olive oil; sea salt; 2 tablespoons Dijon mustard; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon maple or honey; 4 leaves of basil, thinly chopped; 4 leaves of mint, thinly chopped; splash of water

Add color to your plate with this Festive Wild Rice and Candied Pecans Appetizer.

INGREDIENTS

For the Rice:

1 cup wild rice
3 cups vegetable broth
¼ cup California Giant Blueberries
¼ cup California Giant Raspberries
¼ cup California Giant Blackberries

For the Candied Pecans:

¾ cup pecans
2 teaspoons honey
1 teaspoons olive oil
sea salt

For the Dressing:

2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon maple or honey
4 leaves of basil, thinly chopped
4 leaves of mint, thinly chopped
splash of water

DIRECTIONS

- - Cook the wild rice as the package instructs and use the vegetable broth in place of the water. Once cooked, set aside to cool.
- - As the rice cooks, preheat the oven to 350F. To a parchment-lined baking dish, mix the olive oil and pecans together with a pinch of sea salt and drizzle of maple. Cook for about 10-13 minutes, or until the pecans have hardened. Set aside to cool.
- - Now prepare the dressing. Add all the ingredients into a bowl and whisk to combine.
- - To plate, toss the rice with the berries, dressing, and candied pecans. Mix well.
- - Top with sprigs of fresh mint and basil.