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Pecan Wild Rice Salad
1 package Konriko pecan wild rice
8 oz sliced Baby Bella mushrooms
1/2 shallot, chopped
1 tbs butter
1 green onion
8 oz grape tomatoes, halved
cajun seasoning or salt/pepper to taste
Great option: 1/2 lb peeled shrimp
1/3 c olive oil
2 tbs white wine vinegar
Hot sauce to taste (optional)
1/2 tsp dry mustard
1/2 tsp coriander
1 tbs sugar
1 tsp lime juice
1 tsp minced garlic
1 tsp salt, pepper
Cook rice according to package directions. Saute shallot and mushrooms in butter (and shrimp, if you're using them). Toss all the rice salad ingredients together in a large bowl after rice and mushrooms are cooked.
Whisk together all dressing ingredients (easy way is to add them all to a jar with a lid and give it a good shake).
Add dressing to rice salad. You can serve this warm or chill it and serve cold. Will keep for about 3 days refrigerated.