Good Canadian girl that I am, I was watching “City Line” one day many many years ago, and I saw Marilyn Denis interview a chef who was making a similar dish. I didn’t have a pen and pepper to jot down the recipe (and this was certainly before iPhones and google searches were made known to me), but I knew I had to try this, so I just created a version of my own. I think it’s a keeper! The savory and sweet elements compliment each other perfectly. Give me a shout out on this post if you’re a “good Canadian girl” too. 🙂If you’re a good vegetarian like my ma or my sis, this is all you’ll need for lunch or din din. If you’re like my hubby and you insist on meat, just add some grilled chicken breast or fish and you’re off to the races!

1 C Uncooked wild rice (follow cooking directions on box)

1/2 C Chopped dried cranberries

1/2 C Chopped dried apricots

1/4 C sliced green onions

1/4 C Crumbled feta

Vinaigrette:

2 tbsp Balsamic vinegar

1/4 C Extra virgin olive oil

1/2 – 3/4 C Orange juice to taste

s&p to taste

Cook rice as directed on package. While it’s cooking, whisk dressing ingredients together and set aside.  When rice is ready, pour vinaigrette over rice when it’s still warm so rice can absorb flavor. Drizzle 1 tbsp at a time until you’ve reached your desired amount. Top with the remaining ingredients and toss together. The measurements of the dried fruit, scallions and feta are suggestions, but feel free to add them according to your taste. Feel free to add more balsamic if you prefer a stronger flavor, or more orange juice if you love the citrus element. This is a recipe you can play around with. Serve warm. Use the remaining dressing to pour over or cook your meat in for optimal flavor if you decide to pair with a protein.

Photo cred: Rebecca O’Hara