Wild rice salad with oranges

Ingredients:

• 1 cup long-grain wild rice (170 g)
• 2 Navelin oranges
• 2 tbsp. l. olive oil
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons raspberry vinegar
• 0.5 cups seedless white grapes, halved
• 0.5 cups toasted pecans
• 1/4 cup dried cranberries
• 2 tablespoons chopped green onions
• 0.5 tsp freshly ground black pepper

Preparation:

1. Place the wild rice in a medium saucepan, cover with 4 cups of water, add 2 teaspoons of salt, and bring to a boil. Simmer, uncovered, for 50–60 minutes, until the rice is very tender. Drain thoroughly and return the rice to the saucepan. Cover and steam for 10 minutes.
2. While the rice is still warm, transfer it to a bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and discard the segments into the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, green onions, 1/2 teaspoon of salt, and black pepper. Let sit for 30 minutes to allow the flavors to meld. Season with salt to taste and serve.