1 cup wild rice
1 tsp. Salt
4 cups water
1 bunch green onions, sliced
1 pint blueberries
1 (11 oz) can mandarin oranges, well drained
3/4 cup Lunds or Byerly’s Asian Toasted Sesame Dressing
1/2 tsp. Orange zest
Salt and pepper to taste
1/2 cup roasted almonds

1 cup wild rice 1 tsp Salt 4 cup s water 1 bunch green onions, sliced 1 pint blueberries 1 (11 oz) can mandarin oranges, well drained 3/4 cup Lunds or Byerly’s Asian Toasted Sesame Dressing 1/2 tsp Orange zest 1/2 cup roasted almonds

In sauce pan combine wild rice, salt and water. Bring to a boil, reduce heat and simmer, covered until kernels are open and tender but not mushy ( 45-55 minutes). Drain, rinse under cold water and drain again. In large mixing bowl, combine wild rice, onions, blueberries, and oranges. In small bowl, combine dressing and orange zest. Drizzle dressing over rice mixture and stir to coat. Season with salt and pepper to taste. Just before serving, stir in almonds.

Serves 6