Curried Wild Rice Salad

• 1 cup Dry Wild Rice, Rinsed Well
• 2 Tablespoons Freshly Squeezed Lemon Juice
• 1/4 cups Extra Virgin Olive Oil
• 1 Tablespoon Honey
• 2 teaspoons Country-style (coarse Ground) Dijon Mustard
• 2 teaspoons Curry Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Cayenne Pepper
• 1/2 cups Thinly Sliced Green Onions
• 1/4 cups Raisins
• 1/4 cups Dried Cranberries
• 1/2 teaspoons Kosher Salt, Or To Taste
• 1/4 teaspoons Fresh Ground Black Pepper, Or To Taste

1. Prepare rice according to package directions. Drain, and set aside.
2. Meanwhile, in a large mixing bowl, whisk together the lemon juice, olive oil, honey, mustard, curry powder, garam masala, cumin, cinnamon, and cayenne. Stir in the cooked and drained wild rice, sliced green onions, raisins, and dried cranberries. Season to taste with salt and pepper.
3. For best flavor, chill in the refrigerator for at least 2 hours, and up to overnight, so as to allow flavors to meld. Serve cold or at room temperature.
4. Nutritional information per serving:
5. 337.7 calories, 14.2 grams fat, 1.8 grams saturated fat, 50.1 grams carbohydrates, 4.2 grams fiber, 16.7 grams sugars, 6.6 grams protein

rice, freshly squeezed lemon juice, ubc, honey, countrystyle, curry, garam masala, ground cumin, ground cinnamon, ubc, green onions, ubc, ubc, kosher salt, ubc

Taken from tastykitchen.com/recipes/sidedishes/curried-wild-rice-salad/ (may not work)