Cranberry Wild Rice Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This can be served as a salad over leaf lettuce, garnished with sweet and dried cranberries. Or how about as a filling in cooked acorn or butternut squash halves Ingredients:
6 ounces long grain and wild rice blend, mixture |
6 ounces fresh cranberries or 6 ounces frozen cranberries |
1 tablespoon sugar |
1/4 cup cranberry juice |
1 scallion, minced |
1 carrot, peeled and julienned |
1/4 cup pecans, chopped |
1 1/2 tablespoons peanut oil |
2 teaspoons vinegar |
salt and pepper |
Directions:
1. Cook wild rice mixture according to directions on package and cool.
2. This can be done up to two days in advance.
3. Combine cranberries, sugar, and cranberry juice, cook until cranberries pop slightly.
4. Combine cranberries and cooked rice with the balance of the ingredients.
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