Wild Rice Salad with Cranberries and Pecans

Name: Wild Rice Salad with Cranberries and Pecans
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters brown rice wild rice mix; 552 milliliters water (see package instructions); 1 teaspoons salt; 118 milliliters dried cranberries; 118 milliliters chopped pecans (toasted or un-toasted, your choice); 59 milliliters sliced green onions; 1 Tbsp lemon juice; 2 Tbsps extra virgin olive oil; 1 teaspoon grated orange peel; 1 serving Salt and freshly ground pepper

You can never have too many hor d'oeuvre recipes, so give Wild Rice Salad with Cranberries and Pecans a try. One portion of this dish contains roughly 5g of protein, 17g of fat, and a total of 369 calories. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes around 1 hour. A mixture of brown rice rice mix, green onions, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you like this recipe, take a look at these similar recipes: Wild Rice Salad with Cranberries and Pecans, Wild Rice Salad with Cranberries, Apricots and Pecans, and Wild Rice and Quinoa Salad with Mushrooms, Cranberries and Pecans.

Instructions

Make the rice: Use the amount of water for the rice according to instructions on the rice package. Typically straight brown rice is a 1:2 ratio of rice to water. Straight wild rice is a ratio of 1:3 of wild rice to water. For this brown rice wild rice mix that I got from a bin (no package) I used a ratio of 1 cup of rice to 2 1/3 cups of water.

Ingredients you will need

Brown Rice

Wild Rice

Water

Rice

Bring rice, 1/2 teaspoon salt, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover.

Ingredients you will need

Water

Rice

Salt

Remove from stove and let sit, covered for 10 minutes.

Equipment you will use

Stove

Then uncover, fluff up with a fork, and let cool to almost room temperature.

Mix the rice with the dried cranberries, pecans, green onions: In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.

Ingredients you will need

Dried Cranberries

Green Onions

Cranberries

Pecans

Rice

Equipment you will use

Bowl

Make the dressing: In a separate jar, mix the lemon juice, olive oil, orange peel, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Lemon Juice

Orange Zest

Olive Oil

Just before serving, mix dressing in with the rice mixture.

Ingredients you will need

Rice

Serve warm, chilled, or room temperature.

Equipment

Stove

Bowl

Ingredients

Servings:

237milliliters

brown rice wild rice mix 552milliliters

water (see package instructions)1teaspoons

salt 118milliliters

dried cranberries 118milliliters

chopped pecans (toasted or un-toasted, your choice)59milliliters

sliced green onions 1Tbsp

lemon juice 2Tbsps

extra virgin olive oil 1teaspoon

grated orange peel 1serving

Salt and freshly ground pepper

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.