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Wild Rice Salad
from the kitchen of Sharmagne Leland-St.John

½cup brown rice
½ cup wild rice
2 1/3 cups water
½ teaspoon salt
1 teaspoon butter
½ cup dried cranberries
½ cup chopped pecans, toasted
1/4 cup sliced green onions
2 shallots, minced
4 butter lettuce leaves.

Dressing:
1 tablespoons lemon juice
2 tablespons olive oil
1/2 teaspoon sugar
1 teaspoon grated orange peel
Salt and freshly ground black pepper

Bring rice, salt, butter and water to a boil.
Cover and reduce heat to low. Cook for 50
minutes. Do not uncover. Remove from stove
and let sit tightly covered for 10 minutes.
Uncover, fluff up with a fork and let cool
to almost room temperature. While you are
waiting for rice to cool, toast the pecans.

In a medium sized serving bowl, mix the rice,
cranberries, pecans, green onions and shallots
together.

In a separate bowl, whisk together the lemon
juice, olive oil, orange zest, sugar, salt and
pepper. Just before serving, mix dressing in with
the rice mixture. Serve on a leaf of butter lettuce.

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