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Cranberry and Wild Rice Salad
Cranberry and Wild Rice Salad

Category: Salad | Serves: 8

(155 ratings)

Nutrition Information:
Calories: 215
Protein: 4 g
Carbs: 33 g
Fat: 9 g
Saturated Fat: 1 g
Sodium: 294 mg
Fiber: 3 g

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Rice salads taste fantastic cold - especially this salad with fresh cranberries and walnuts.
1 cup wild rice
1 teaspoon salt
1/2 cup walnuts
8 ounces cranberries, fresh or thawed frozen
1/2 cup sugar
2 tablespoons olive oil
1 tablespoon rice vinegar
3 green onions, chopped (including green tops)
1 Combine wild rice, salt and 1 qt water in a large saucepan. Bring to a boil over high heat.
2 Cover, reduce heat, and simmer until rice is tender to bite and most grains have split open, 45 to 60 minutes. Drain in a colander and let cool.
3 Meanwhile, spread walnuts on a cookie sheet and toast in a 325 degree oven until lightly golden, about 10 minutes. Coarsely chop.
4 Sort cranberries, discarding any stems and bruised or decayed fruit; cut each cranberry in half.
5 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.
6 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.
7 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.
8 Stir in green onions. Cover and chill for at least 4 hours or up to 1 day. Stir in walnuts before serving.

Ratings & Reviews
(155 ratings)
Reviewed By: rishu
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Jul 10, 2024
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Jul 05, 2024
Reviewed By: dallasflynn
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Apr 02, 2024
minor changes
Reviewed By:
I substituted the salt for chicken boulion in the rice water. I used splenda instead of sugar, and I added 1 ...
Dec 18, 2010
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