California Wild Rice, Arugula, Grapefruit, Toasted Pecan Salad | The Whole Grains Council

Ingredients

• 1 cup wild rice
• 8 cups water or stock
• 2 tsp. salt
• 1 cup pecan halves
• 1 Tbsp canola or rice bran oil
• 1 tsp. salt
• 2 cups grapefruit juice reduced to ¼ cup
• 1 Tbsp white wine vinegar
• ½ tsp. kosher salt
• 2 Tbsp diced shallots
• ½ cup canola oil or rice bran oil
• ¼ tsp. fresh ground black pepper