Cranberry and Wild Rice Salad


3.9 of 5 (24)
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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
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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

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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

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  • 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

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  • 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

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  • 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

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  • 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

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