4 cups chicken stock or vegetable stock
1/3 cup pine nuts
1/4 cup pepita seeds
3 tbsp dried cranberries
3 spring onions/scallions, sliced
1 1/2 tbsp chopped chives
1/4 cup olive oil
juice of half an orange
zest of 1 orange
1 tbsp maple syrup
1 1/2 tsp apple cider vinegar
1/2 tbsp dijon mustard
Combine the chicken stock and rice in a medium saucepan and bring to the boil. Turn down the heat and simmer with the lid on for about 45 mins or until the husks have split. Taste the rice, it should be tender but still have a bit of bite to it. Drain the rice and then cool by spreading on a baking tray. Whilst the rice is cooking, preheat the oven to 180C/350F. Put the pepitas and pine nuts on a baking tray and toast them for 5 – 10 mins until they are golden brown. Cool. In a small bowl whisk the olive oil, orange zest, orange juice, maple syrup, apple cider vinegar and mustard. In a bowl, mix together the wild rice with the pepitas, pine nuts, spring onions, chives, cranberries and the vinaigrette and serve!