Cranberry and Wild Rice Salad
(24)
  • Number of Servings: 1
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
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

Member Reviews
  • JNAASTAD
     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
  • DRESSAGE222
     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
  • DACHSIE1
     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
  • CHERIE55
     I will definately make this over and over...I love cranberries and wild rice and walnuts. - 3/19/08
  • WOMBAT37
     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
  • OMIOMI
     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
  • RETIREDSUE
     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
  • HEALTHYDESIRE
     I really enjoyed this salad. My family did not like it though. It provided a nice change. - 4/1/11
  • CD8436739
     I used almonds and dried cranberries. Yummy! I am always searching for things to do with wild rice... This was awesome! - 11/9/10
  • JOANYC
     I made this just like the recipe said. It was great. - 6/3/10
  • CAPTJEN_USAF
     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
  • REDHEADEDCHICKY
     This sounds wonderful & should pack well in my cooler for lunch. Has anyone tried it with splenda instead of the sugar? - 5/10/09
  • *MADGE*
     I will make this, but substitute dried tart cherries for the cranberries. - 10/29/08
  • CPACKER1
     I made this for Easter and it was a hit! Will make this again- it was so easy!! - 3/29/08
  • DOKUBO
     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
  • RABBITAQUI
     ??? - 3/19/08
  • HEATHERR!
     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
  • MARYS1521
     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
  • TINA11111
     This sounds good but I wouldn't put the sugar in it. - 3/19/08
  • PCSPEER
     sounds good - 3/19/08
  • HEATMC15
     this sounds really good i'll definetly be trying it - 3/19/08
  • PURPLEFISH001
     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
  • BINGHAM37
     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
  • BENEATHTHEFAT
     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
  • DEBBERT46
     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



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