Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Delicious grain-y salad.
Bring the wild rice and water to a boil on the stove top. Add 1 teaspoon of sea salt and cook for 30 minutes. Then add the raw buckwheat groats and cook for another 15 minutes. If there is still water in the pot, remove the lid for the last few minutes so it cooks away. Fluff with a fork and allow to cool.
In a small bowl, combine the olive oil, fresh-squeezed lemon juice, orange zest (take a cheese grater and grate the outside of an orange), and honey. Toss with the chilled buckwheat/wild rice mixture, cranberries, pecan pieces, and fresh chopped parsley.