SparkPeople Advertisers Keep the Site Free

3.9 of 5 (24)
Create a Recipe Makeover

Nutritional Info
  • Amount Per Serving
  • Calories: 160.9
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.4 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.2 g

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

Cranberry and Wild Rice Salad


This is a SparkPeople.com Recipe (what's this)

Introduction

Served chilled, you've never had wild rice like this. Served chilled, you've never had wild rice like this.

Ingredients

    • 1 cup wild rice
    • 1 teaspoon salt
    • 1/2 cup walnuts
    • 8 oz. cranberries, fresh or thawed frozen
    • 1/2 cup sugar
    • 2 tablespoons olive oil
    • 1 tablespoon rice vinegar
    • 3 green onions, chopped, including green tops

Directions

1. Combine wild rice, salt and 1 quart water in a large saucepan. Bring to a boil over high heat. Cover, reduce heat, and simmer until rice is tender to bite and most grains have split open, 45-60 minutes. Drain in a colander and let cool.

2. Meanwhile, spread walnuts on a cookie sheet and toast in a 325 F oven until lightly golden, about 10 minutes. Coarsely chop.

3. Sort cranberries, discarding any stems and bruised or decayed fruit; cut each cranberry in half.

4. In a saucepan over medium-high heat, stir the sugar and 1/2 cup water until the sugar is dissolved and mixture boils. Remove from heat; stir the halved cranberries. Gently stir occasionally until insides of cranberries have turned red but are still firm, 8 to 12 minutes. Pour through a strainer into a bowl, reserving the cranberry-sugar syrup.

5. In a large bowl gently mix wild rice, cranberry halves, oil, and vinegar. Stir in 2 tablespoons cranberry syrup; taste and add up to 1/4 cup more syrup to sweeten and moisten salad as desired. Stir in green onions. Cover and chill for at least 4 hours or up to 1 day.

6. Stir in walnuts before serving.

Serves 8.

Reprinted with permission by Public Health Seattle & King County






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This was a huge hit even amongst my picky eaters. I did substitute vinegarette for the syrup and happened to have sweet cherries so I used them instead of cranberries. OMG! "Fresh and 'earthy'" my Flay-fan son said! This recipe is coming with me to my Minnesota family reunion. - 8/26/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    This recipe looked to good to pass up. I substituted the items i did not have available. LoveTh
    I made this with dried cranberries, substituted apple cider vinegar for the rice vinegar and used 1/2 tbsp of corn syrup. Also I used chives instead of the green onions and almonds instead of walnuts. - 5/19/08

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    I made this, but substituted dried cranberries instead to save on having to use 1/2 cup sugar. It was delicious. Not sure what the difference in calories is but I think it's lower Very Delicious - 4/23/08

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    I will definately make this over and over...I love cranberries and wild rice and walnuts. - 3/19/08

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    Well I followed the recipe exactly, and it was wonderful! Like OMIOMI, I think I might try it without the oil next time - I'm sure the flavours would still work. - 3/19/08

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    I really changed this: 1 C cooked rice, 1/4 dried cranberries, 1/4 C walnuts, 1 T mirin (rice wine), 1/2 T peanut oil, 1/2 T white wine vinegar, 1 sliced scallion. Awesome flavor combinations, though I didn't need all the oil. Next time I'll try no oil at all, super healthy! - 7/5/07

    Was this review helpful?   yes  No
  • I enjoyed this change from my regular rice salad that I've been making for years! Used brown rice (didn't have wild rice), almonds, and just 1/4 cup Splenda bringing the calorie count down. Only added the initial 2 tbsp of cranberry syrup which was lots sweet enough for me. Will make this again. - 6/8/11

    Was this review helpful?   yes  No
  • I really enjoyed this salad. My family did not like it though. It provided a nice change. - 4/1/11

    Was this review helpful?   yes  No
  • I used almonds and dried cranberries. Yummy! I am always searching for things to do with wild rice... This was awesome! - 11/9/10

    Was this review helpful?   yes  No
  • I made this just like the recipe said. It was great. - 6/3/10

    Was this review helpful?   yes  No
  • This was really good...I couldn't get wild rice at Walmart (go figure), so I used red rice instead. It came out really good. - 12/6/09

    Was this review helpful?   yes  No
  • This sounds wonderful & should pack well in my cooler for lunch. Has anyone tried it with splenda instead of the sugar? - 5/10/09

    Was this review helpful?   yes  No
  • I will make this, but substitute dried tart cherries for the cranberries. - 10/29/08

    Was this review helpful?   yes  No
  • I made this for Easter and it was a hit! Will make this again- it was so easy!! - 3/29/08

    Was this review helpful?   yes  No
  • Very tasty! Everyone went back for seconds! I only used 1/2 the sugar when cooked the cranberries. Next time, put the green onions in to cook with the rice at the last minute left to cook, too "raw" for the texture of the salad. Olive oil is good for you - so I'd leave it in, plus gave it moisture. - 3/24/08

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    ??? - 3/19/08

    Was this review helpful?   yes  No
  • I loved this recipe! What a great mix of flavors. I didn't have any green onions so I didn't use those and I only used half the sugar it called for and it was still great. Also the next time I make it I'll only put half the olive oil, it just didn't need it all. But I will be making it again:) - 3/19/08

    Was this review helpful?   yes  No
  • I haven't made it yet, but I will soon--- need to go to the store to get cranberries--I just bought some of the "Steamfresh" brown rice. Now I know of something else to do with it! - 3/19/08

    Was this review helpful?   yes  No
  • This sounds good but I wouldn't put the sugar in it. - 3/19/08

    Was this review helpful?   yes  No
  • sounds good - 3/19/08

    Was this review helpful?   yes  No
  • this sounds really good i'll definetly be trying it - 3/19/08

    Was this review helpful?   yes  No
  • I willgive this a try. This sounds like something I would enjoy, especially during the summer months. I agree with OMIOMI, I could do without some of the oil. Also, I would sub out the sugar for Splenda. Probably would be good with sunflower seeds as a sub for walnuts but either sounds good. - 3/19/08

    Was this review helpful?   yes  No
  • This sounds great! I'm making it next week with wild rice I got from http://nativeharvest.com/ (no I don't work for them I just support their great work for Native Americans). I'm always looking for wild rice recipes, this sounds fabulous for any occasion, esp for a Thanksgiving buffet or potluck! - 3/19/08

    Was this review helpful?   yes  No
  • Is this really sweet? I would try to make it, but I don't know if I will like it if it very sweet. - 3/19/08

    Was this review helpful?   yes  No
  • This sounds great and is something I would like to try. I think I might go for reducing the sodium by using No Salt instead. - 3/19/08

    Was this review helpful?   yes  No