Appetizers / Soups / Salads

Cranberry and Wild Rice Salad takes several minutes to prepare.

Cranberry and Wild Rice Salad takes several minutes to cook.

Cranberry and Wild Rice Salad makes servings.

The ingredients for Cranberry and Wild Rice Salad are:

• 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

Here is how you make Cranberry and Wild Rice Salad:

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

The nutritional information for Cranberry and Wild Rice Salad is:

• 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