Cranberry and Wild Rice Salad
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
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
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
Member Ratings For This Recipe
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JNAASTAD
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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
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DACHSIE1
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CHERIE55
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WOMBAT37
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OMIOMI
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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
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HEALTHYDESIRE
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CD8436739
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JOANYC
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CAPTJEN_USAF
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REDHEADEDCHICKY
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*MADGE*
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CPACKER1
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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
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RABBITAQUI
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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
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MARYS1521
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TINA11111
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PCSPEER
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HEATMC15
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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
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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
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BENEATHTHEFAT
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DEBBERT46
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AERESUELO
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ANITA50
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POSTIEMOM
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MSTRISHYNBS
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TRICOTINE
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MERRYH1
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JKHOWE
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DANCEFORHIM