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Smoky Wild Rice Salad

Submitted by: Amy Cooke

This salad can be served warm, room-temperature or chilled and makes a good addition to the picnic basket.

Prep Time: About one hour
Serving Size: 4 main course -- 6 side servings

Ingredients

4 cups water
1 tablespoon lapsang souchong tea
1 cup wild rice
1 clove garlic chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup evoo
1/4 cup freshly squeezed orange juice
8 ounces smoked mozzerella, cubed
1 cup Italian parsley, chopped
1/2 cup toasted chopped pecans
4 large navel oranges, peeled and sectioned

Directions
Bring water to a boil, add tea and steep four minutes. Bring tea to a boil, add rice, bring back to a simmer and cook for about 40 to 45 minutes until tender. While rice is cooking, make the salad dressing by combining the oil, orange juice, garlic, salt and pepper. Then toast and chop the pecans, cube the cheese, chop the parsley, and peel and section the oranges.
Combine the cooked wild rice with the dressing then toss with the rest of the ingredients.