Wild Rice and Cranberry Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1C wild rice1 teaspoon salt1/2C sunflower seeds, unsalted (toasted, optional)1/2C dried cranberries1T sugar2 teaspoons olive oil1T rice vinegar3 green onions, chopped (including tops)
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
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
Nutritional Info 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
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