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