Appetizers / Soups / Salads

Wild Rice and Cranberry Salad is for Side Dish.

Wild Rice and Cranberry Salad takes 5 minutes to prepare.

Wild Rice and Cranberry Salad takes 45 minutes to cook.

Wild Rice and Cranberry Salad makes 6 servings.

The ingredients for Wild Rice and Cranberry Salad are:

1C wild rice
1 teaspoon salt
1/2C sunflower seeds, unsalted (toasted, optional)
1/2C dried cranberries
1T sugar
2 teaspoons olive oil
1T rice vinegar
3 green onions, chopped (including tops)

Here is how you make Wild Rice and Cranberry Salad:

1. Place rice and salt in a large saucepan. Add 4C water, bring to a boil, reduce to simmer, and cook for 30-45 minutes (depending on your rice) or until done. I like mine slightly chewy. Drain in a colander.2. While rice is cooking, place cranberries in a small bowl and add just enough hot tap water to cover. Soak about 10 minutes, then drain - reserving the juice.3. Add 3T cranberry juice and 1T sugar to a small saucepan. Heat just until sugar dissolves. Remove from heat.4. Optional - toast sunflower seeds in a small, heavy skillet over medium heat until the sizzle, smell nutty, and begin to brown. Remove from skillet immediately to stop cooking.4. In your salad bowl, mix together: rice, sunflower seeds, drained cranberries, sugared cranberry juice, oil, vinegar and green onions. Toss well using a wide spoon that will scoop the sauces up from the bottom of the bowl. taste and adjust vinegar if necessary.5. Refrigerate 2+ hours or until cold. Serve Cold.Makes 6 servings, 1/2C each

The nutritional information for Wild Rice and Cranberry Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 213.5

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 391.8 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 3.8 g
• Protein: 6.1 g