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2 cups cooked wild rice
1 cup cooked amaranth
1 cup cooked quinoa
1 cup cooked millet
1 cup cooked brown jasmati rice, basmati, or brown jasmine
1 teaspoon orange zest
1 teaspoon lemon zest
1 cup fresh orange segments
1 cup small diced fennel
3/4 cup small diced radish
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon chopped fennel fronds
1 teaspoon dill
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
In a large bowl, combine all the ingredients. Refrigerate, covered, for at least one hour before serving. Remove from the refrigerator and serve at room temperature.
Yield: 6 cups (about 6 servings)
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