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SALADS AND SALAD
DRESSINGS:
Wild Rice and Cranberry
Salad
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Wild
Rice and Cranberry Salad |
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This is excellent
served on the side with ham, chicken, or turkey in a
holiday buffet...
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6 ½
cups |
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water |
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½
cup |
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chicken broth |
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2 ½
cups |
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wild
rice |
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1
cup |
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dried cranberries or craisins |
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1
cup |
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golden raisins |
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1
cup |
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green onions, chopped |
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¾
cup |
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pine
nuts, toasted |
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½
cup |
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fresh parsley, chopped |
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2
Tbs |
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grated orange peel |
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½
cup |
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fresh orange juice |
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¼
cup |
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cider vinegar |
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½
cup |
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olive oil |
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salt
and pepper to taste |
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1 |
Bring water
and broth to a boil in a large saucepan. Add
rice and bring to a boil. Reduce heat to medium
and simmer until tender but still slightly firm
to bite, stirring occasionally, about 40
minutes. Drain rice and transfer to a large bowl
and cool. |
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2 |
Mix
cranberries, raisins, onions, pine nuts,
parsley, and orange peel into rice. Whisk orange
juice and vinegar together. Gradually whisk in
oil. Add enough dressing to rice salad to coat.
Season with salt and pepper. Cover and
refrigerate. Let marinate for several hours.
Bring to room temperature before serving. |
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Servings: 12 |
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Cooking Tips |
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*This may be
prepared one day ahead. |
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