Morgan's Wild Rice Salad

Serves: 6

INGREDIENTS:
1 cup wild rice
2 3/4 cups boiling water
salt & pepper
3/4 cup walnuts
2 large seedless oranges (or 1-2 cans Mandarin orange slices)
2 Tbsp. red wine vinegar
1/4 cup fresh orange juice
1 tsp. grated orange zest
3 Tbsp. olive oil
1 Tbsp. walnut oil
2 Tbsp. chopped fresh Italian parsley

DIRECTIONS:
Boil water, lower heat, cover and cook rice 40 minutes. Remove, drain, and let cool. Preheat oven to 350 degrees. Spread walnuts on baking sheet and bake until golden, 5-8 minutes. Remove and let cool; chop coarsely. Slice oranges and set aside. In another bowl whisk together vinegar, orange juice, zest, oils and salt/pepper to taste. Add walnuts and parsley to cooled rice. Pour the dressing and toss to mix. Arrange oranges around the edges of dish.