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