Cranberry Wild Rice Salad Recipes

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CRANBERRY WILD RICE SALAD



Cranberry Wild Rice Salad image

I first tried this recipe at a luncheon during a holiday home tour. Since cranberries grow well in this area, I love to use the dried variety to give recipes like this hearty salad color and tang. It's a thrill to make it for visitors. -Lyn Graebert, Park Falls, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 16

4 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/2 cup thinly sliced celery
1/2 cup chopped green pepper
1/2 cup frozen peas, thawed
1/2 cup dried cranberries
1/4 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/3 cup cranberry juice
1/3 cup vinegar
2 teaspoons olive oil
3/4 teaspoon dried basil
3/4 teaspoon sugar
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup chopped pecans, optional

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired.

Nutrition Facts :

WILD RICE SALAD WITH CRANBERRIES AND PECANS RECIPE



Wild Rice Salad With Cranberries and Pecans Recipe image

A hearty autumn salad of nutty wild rice, dried cranberries and toasted pecans in a slightly sweet orange-scented vinaigrette.

Provided by Jennifer Segal

Categories     Side Dish     Salads     Salad

Time 1h

Yield 4

Number Of Ingredients 10

1 cup wild rice, rinsed
1 teaspoon kosher salt
1/2 cup dried cranberries
3/4 cup pecans, toasted and coarsely chopped
2 scallions, finely sliced
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
3/4 teaspoon orange zest and 2 tablespoons juice from one orange
1 teaspoon honey
Freshly ground black pepper

Steps:

  • Add rice, salt and 3 1/2 cups water to a pot and bring to a boil. Turn heat down to low, cover and simmer until rice is done, about 50 minutes. Transfer rice to strainer to drain any excess water, then set aside to cool.
  • Combine rice with cranberries, pecans, scallions, olive oil, vinegar, orange zest, orange juice, and honey. Season to taste with salt and pepper, then serve.

Nutrition Facts : Calories 311 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 319 mg, Sugar 18 g, Fat 21 g, ServingSize serves 4, UnsaturatedFat 0 g

CRANBERRY WILD RICE



Cranberry Wild Rice image

Nuts are a wonderful source of protein and nutrition so I look for ways to add them to all of my dishes. The addition of cranberries in this recipe makes it perfect for fall.-Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

4 cups water
3/4 cup uncooked wild rice
1 small red onion, chopped
1/2 cup chopped dried cranberries
1 teaspoon dried thyme
1 tablespoon olive oil
3 garlic cloves, minced
2 tablespoons pine nuts, toasted

Steps:

  • In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.

Nutrition Facts : Calories 238 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 6g protein.

WILD RICE, QUINOA & CRANBERRY SALAD



Wild Rice, Quinoa & Cranberry Salad image

This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. -Jerilyn Korver, Bellflower, California

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

2 cups uncooked wild rice
2 cartons (32 ounces each) reduced-sodium chicken broth, divided
1-1/2 cups quinoa, rinsed
1 medium onion, chopped
4 garlic cloves, minced
2 medium navel oranges
1 cup dried cranberries
1 cup sliced almonds
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
3 tablespoons olive oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons rice vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.

Nutrition Facts : Calories 317 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 595mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 6g fiber), Protein 11g protein.

WILD RICE, CRANBERRY AND WALNUT SALAD



Wild Rice, Cranberry and Walnut Salad image

Wild rice is actually the seed of an aquatic grass, native to North America. High in protein and carbohydrates and low in fat, it has a distinctive nutty taste and dark brown colour, and is often added to rice mixes for visual appeal and flavour. To cook rice in the microwave, place rice in a microwave-safe bowl with 2 cups of hot water. Microwave on high (100%) for 11 to 14 minutes or until liquid has mostly evaporated. Stir rice with a fork to separate grains.

Provided by Sonya01

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup basmati rice pilaf (we used Tilda brand, see tip)
1 cup dried cranberries
2 sticks celery, thinly sliced
1 cup walnuts, roughly chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

  • Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
  • Combine rice, cranberries, celery and walnuts in a bowl.
  • Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.

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