Maple Ham and Rice Medley Salad

Recipe created by Rose Reisman

Serves 8


175 ml (¾ cup) Piller’s Maple Ham, diced
175 ml (¾ cup) wild rice
175 ml (¾ cup) brown rice
1 L (4 cups) vegetable stock
125 ml (½ cup) sliced almonds, toasted
80 ml (⅓ cup) green onion, chopped
80 ml (⅓ cup) dried cranberries
80 ml (⅓ cup) dried apricots, chopped
80 ml (⅓ cup) cilantro or parsley, chopped
15 ml (1 Tbs.) olive oil
15 ml (1 Tbs.) orange juice concentrate, thawed
15 ml (1 Tbs.) orange juice concentrate, thawed
10 ml (2 tsp.) Tamari soy sauce (gluten free)
10 ml (2 tsp.) raspberry or balsamic vinegar
7 ml (1½ tsp.) sesame oil
5 ml (1 tsp.) garlic, chopped

Combine the wild and brown rice with stock in a saucepan. Bring to a boil. Reduce the heat to a simmer, cover and cook for 35 - 40 minutes, or just until the rice is tender. Drain excess liquid. Place the rice in a large serving bowl and set aside to cool. In small skillet sprayed with vegetable oil, add ham and sauté for 5 minutes until slightly browned. Add to rice mixture; stir almonds, green onion, cranberries, apricots and cilantro into the cooled rice. Whisk olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl. Pour the Dressing: over the salad and toss to coat. Nutritional Info per Serving Calories 258 Protein 6.4 g Fat 9.5 g Saturated Fat 1.4 g Carbohydrates 33 g Cholesterol 1.9 mg Sodium 107 mg Fiber 3.5 g