|Home > Nutrition > Healthy Recipes > Wild Rice Salad|
Nutrition Information:Calories: 215
Protein: 4 g
Carbs: 33 g
Fat: 9 g
Saturated Fat: 1 g
Sodium: 294 mg
Fiber: 3 g
|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|
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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Category: Side Dish
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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