Sesame Orange Wild Rice Salad With Chicken and Dried Cherries

• 1 cup wild rice
• 23 cup orange juice
• 12 cup dried cherries
• 2 tablespoons rice vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh gingerroot, minced
• 2 teaspoons garlic, minced & mashed into paste
• 3 tablespoons toasted sesame oil
• 2 cups cooked chicken, cubed
• 3 scallions
• 14 teaspoon salt
• 14 teaspoon pepper
• spinach leaves
• 1 tablespoon toasted sesame seeds

1. Rinse rice and combine with 1 teaspoon salt and 4 cups of water in a saucepan.
2. Bring to simmer, cover, and cook over medium-low flame 40-45 minutes until rice is tender but not fully cooked.
3. Combine orange juice, dried cherries, vinegar, mustard, ginger root and garlic in a large bowl.
4. Whisk in sesame oil a little at a time.
5. Drain rice, return to pot, and place over medium heat.
6. Stir while remaining moisture is absorbed.
7. Add rice and chicken to cherry mix & toss.
8. Let stand at room temperature, tossing occasionally, 30-60 minutes before serving.
9. Cut scallions & stir into salad.
10. Season with salt and pepper.
11. Arrange spinach leaves in pattern on individual places.
12. Pile wild rice salad in center of each plate and garnish with toasted sesame seeds.

wild rice, orange juice, cherries, rice vinegar, mustard, fresh gingerroot, garlic, sesame oil, chicken, scallions, salt, pepper, spinach leaves, sesame seeds

Taken from www.food.com/recipe/sesame-orange-wild-rice-salad-with-chicken-and-dried-cherries-219339 (may not work)