• Serve this gorgeous salad warm or cold, as a side dish or as lunch!

Ingredients

  • 1 1/2 cups wild rice blend (such as Lundberg)
  • 3 cups water
  • 2 large carrots, shredded
  • 1 cup fresh parsley, chopped
  • 2 scallions, thinly sliced
  • 1 cup fresh or frozen (thawed) cranberries
  • 1/2 cup coarsely chopped walnuts
  • 1 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 3 Tbsp extra-virgin olive oil
  • 2 tbsp cider vinegar
  • 1 Tbsp finely chopped fresh ginger
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
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PREP TIME 10 Min READY IN 1 Hr 10 Min
COOK TIME 45 Min SERVINGS 6
MAIN INGREDIENT Rice/Grain
MEAL/COURSE Lunch
COOKING METHOD Stove-Top

Preparation

  1. In a medium saucepan, add water and rice and bring to a boil. Reduce heat and simmer, covered, for 45 minutes. Remove from heat and let sit, covered, for 15 minutes. Rice should be tender. rain if necessary. Let cool to room temperature.
  2. In a large bowl, combine carrots, parsley, scallions, and cranberries. Set aside.
  3. In a small bowl, whisk lemon zest, lemon juice, olive oil, vinegar, ginger, salt, and pepper together. Set aside.
  4. Heat walnuts in a small skillet over medium heat. Toast until fragrant, about 3 minutes. Remove from heat and let cool.
  5. Once rice has cooled, combine with vegetables, walnuts, and dressing. Serve immediately or chilled.
  6. {If you’d like to serve this warm, add cranberries, walnuts, and other vegetables to saucepan after it has set for 10 minutes and cover for an additional 5 minutes. Omit salad dressing and season with salt and pepper to taste}
  7. http://www.thewaytohisheartblog.com/cranberry-walnut-wild-rice-salad-hen-house-linens-giveaway/

Rating

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