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INGREDIENTS:

• 2 cups (uncooked) wild rice blend cooked according to directions


• 1 small head fennel, quartered and sliced into bite size pieces


• 3 large oranges, skin removed and segmented


• 3/4-1 cup sliced, pitted kalamata olives


• 1/3 cup fresh chopped parsley (optional)


• 1/3-1/2 cup sliced almonds


• salt and pepper to taste


For the dressing:

• juice from remaining interior orange pulp (approx. 1/3 cup juice total)


• olive oil


• balsamic vinegar


• salt and pepper to taste

PROCEDURE:
Cook 2 cups of the wild rice blend...according to directions....a good bit ahead of time so that, when it's done, you can spread it out in a large mixing bowl, and give it a chance to cool down, so you end up with a room temperature salad.

As far as the fennel goes, cut the top off and then cut it into quarters from top to bottom and then cut those pieces crosswise into thin bite size pieces.

As far as the oranges go, slice off the top and bottom and use your knife to remove the skin all around and then make v-cuts into the orange to remove each segment...dropping those into a small bowl as you go.

For the dressing....squeeze the juice out of the remaining membranes into another smaller bowl and add 2 parts olive oil to the 1 part orange juice with a little splash of balsamic vinegar and a little salt and pepper to taste and whisk it up.

Once the cooked rice has cooled down to room temperature and once you've sliced the pitted olives and chopped the fresh parsley, if you're using it, it's time to assemble the salad.

Add the sliced fennel, segmented oranges, sliced pitted olives, sliced almonds and the chopped parsley and dress it with just enough of the dressing to lightly coat everything.

HINTS:
Amounts vary according to individual tastes. Feel free to substitute celery for the fennel if you can't find fennel.