¼ c mayonnaise
3 T sour cream
3 T Dulcet Madras Curry Mustard

• Combine all ingredients and place in a decorative dipping bowl.
• Wash and cut your favorite vegetables and arrange on a platter along with the dip.

Serves 4-6

1 c wild rice
1 c brown rice
1 c dried cranberries
¾ c orange juice
1 c pecans halves, toasted
salt & pepper to taste

Curry Mustard Vinaigrette:

½ c extra virgin olive oil
¼ c unseasoned rice vinegar
4 T Dulcet Madras Curry Mustard
½ c fresh flat leaf parsley, chopped
reserved orange juice

• Cook the wild rice and brown rice separately according to package directions.
• Place the cranberries and orange juice in a small saucepan over medium high heat, bring just to a boil and remove from heat. Strain the juice from the cranberries, reserving the juice for the dressing.
• Make the vinaigrette by whisking together the olive oil, vinegar, the Dulcet Madras Curry Mustard, reserved orange juice and parsley.
• In a bowl, combine the rice, cranberries, and pecans. Toss with desired quantity of dressing and season with salt & pepper.

Serves 8

This dish is a nice accompaniment to roasted turkey, pork, lamb or duck. Best served at room temperature.