SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 213.5
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 391.8 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 6.1 g

View full nutritional breakdown of Wild Rice and Cranberry Salad calories by ingredient
Report Inappropriate Recipe

Wild Rice and Cranberry Salad

Submitted by: TAMRACLOVEC

Introduction

This recipe was taken from another, changing the nuts, cranberries and sugar content. Also, using the right calorie count for the rice. This recipe was taken from another, changing the nuts, cranberries and sugar content. Also, using the right calorie count for the rice.
Number of Servings: 6

Ingredients

    1C wild rice
    1 teaspoon salt
    1/2C sunflower seeds, unsalted (toasted, optional)
    1/2C dried cranberries
    1T sugar
    2 teaspoons olive oil
    1T rice vinegar
    3 green onions, chopped (including tops)

Tips

Make in advance for a cool picnic salad with no dairy to risk going bad if it gets too warm!!


Directions

1. Place rice and salt in a large saucepan. Add 4C water, bring to a boil, reduce to simmer, and cook for 30-45 minutes (depending on your rice) or until done. I like mine slightly chewy. Drain in a colander.

2. While rice is cooking, place cranberries in a small bowl and add just enough hot tap water to cover. Soak about 10 minutes, then drain - reserving the juice.

3. Add 3T cranberry juice and 1T sugar to a small saucepan. Heat just until sugar dissolves. Remove from heat.

4. Optional - toast sunflower seeds in a small, heavy skillet over medium heat until the sizzle, smell nutty, and begin to brown. Remove from skillet immediately to stop cooking.

4. In your salad bowl, mix together: rice, sunflower seeds, drained cranberries, sugared cranberry juice, oil, vinegar and green onions. Toss well using a wide spoon that will scoop the sauces up from the bottom of the bowl. taste and adjust vinegar if necessary.

5. Refrigerate 2+ hours or until cold. Serve Cold.

Makes 6 servings, 1/2C each







Great Stories from around the Web


Rate This Recipe