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Pannonia Ham and Rice Medley Salad



Quantity Ingredient
¾ cup Black Kassel Pannonia Ham, chopped into cubes
¾ cup wild rice
¾ cup brown rice
4 cups vegetable stock
½ cup sliced almonds, toasted
⅓ cup green onion, chopped
⅓ cup dried cranberries
⅓ cup dried apricots, chopped
⅓ cup cilantro or parsley, chopped
1 Tbs. olive oil
1 Tbs. orange juice concentrate, thawed
2 tsp. Tamari soy sauce (gluten free)
2 tsp. raspberry or balsamic vinegar
1½ tsp. sesame oil
1 tsp. garlic, chopped



Combine the wild and brown rice with stock in a saucepan. Bring to a boil. Reduce the heat to a simmer, cover and cook for 35 - 40 minutes, or just until the rice is tender. Drain excess liquid. Place the rice in a large serving bowl and set aside to cool. In small skillet sprayed with vegetable oil, add ham and sauté for 5 minutes until slightly browned. Add to rice mixture; stir almonds, green onion, cranberries, apricots and cilantro into the cooled rice. Whisk olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl. Pour the Dressing: over the salad and toss to coat.