Preparation time: 10 minutes

Cooking time: 45 minutes

• Wild Rice Salad

Wild rice isn’t really rice. It is the seed of a grass but still counts toward your daily intake of whole grains. It’s hearty and chewy, and its dark color is especially attractive against green and orange fruits and vegetables, like the apricots and snow peas in this salad. The citrusy dressing melds the flavors together nicely. Use vegetable broth to make it vegetarian. Serve with grilled salmon on top to make it a meal.

Makes 2 servings (¾ cup each)

• 1½ cups gluten-free low-sodium chicken or vegetable broth
• ½ cup wild rice, rinsed 3 times and drained
• ¼ teaspoon salt
• ½ cup fresh snow peas, halved
• ¼ cup diced dried apricots, or 1 (4-ounce) container mandarin oranges, drained
• 2 tablespoons chopped toasted pecans
• 1 tablespoon chopped fresh parsley, plus extra for garnish
• 1 green onion, chopped

Dressing

• 1 teaspoon orange zest
• 2 tablespoons fresh orange juice
• 1 tablespoon sherry vinegar
• 1 small garlic clove, minced
• ⅛ teaspoon (dash) salt
• 1/16 teaspoon (pinch) freshly ground black pepper
• ½ teaspoon extra-virgin olive oil

1. In a medium saucepan, bring the broth to a boil over high heat. Add the wild rice and salt. Return to a boil, reduce the heat to low, and simmer, covered, until tender, about 45 minutes. Drain any remaining liquid and transfer the wild rice to a medium bowl.

2. Meanwhile, bring a small pan of water to a boil. Add the snow peas and cook 1 minute, then drain and immerse in cold water to stop the cooking. Add the snow peas to the bowl with the wild rice; add the apricots, pecans, parsley, and green onion.

3. Make the dressing: In a separate small bowl, whisk together the orange zest and juice, vinegar, garlic, salt, and pepper until well blended. Whisk in the oil until slightly thickened.

4. Drizzle the dressing over the salad and toss to coat well. Serve at room temperature, garnished with parsley.

MAKE-AHEAD WILD RICE SALAD You can make this salad several hours before it is served. Simply chill the salad for up to 4 hours. Let it stand at room temperature for 20 minutes, and then serve.

Per serving: 300 calories; 16g protein; 7g total fat; 5g fiber; 47g carbohydrates; 0mg cholesterol; 796mg sodium