menat
11-10-2003, 09:10 PM
Hmmm, made this tonight (with roasted salmon & greens) and it was so good, thought I would share...
Wild Rice & Cranberry Salad
1 cup wild rice
1 tbs salt
3/4 cup walnuts (used pecans)
8 oz (2 cups) fresh or thawed frozen cranberries
1/2 cup sugar
3 tbs walnut or vegetable oil (used only 2)
1 tbs raspberry or rice vinegar
3 chopped green onions (including green tops)
1/2 cup dried cranberries, (optional)
1. In a 4- to 6-quart pan, combine wild rice, salt and 1 quart water. Bring to a boil over high heat; cover, reduce heat and simmer
until rice is tender to bite and most grains have just split open, 45 to 60 minutes. Drain in a colander and let cool.
2. Meanwhile spread walnuts in a baking pan and toast in a 325* regular or convection oven until lightly golden, about 10 minutes. Coarsely chop. Sort cranberries discarding any stems and bruised or decayed fruit; cut each cranberry in half (time consuming, but makes a big difference in the texture of the finished salad).
3. In a 2- to 3-quart pan over medium-high heat, stir the sugar and 1/2 cup water until the sugar is dissolved and mixture boils. Remove from heat; stir in the halved cranberries. Gently stir occasionally
until insides of cranberries have turned red but are still firm, 8 to 12 minutes. (the cranberries can be steeped in sugar syrup up to 1 day ahead; cover and chill) Pour through a fine strainer into a bowl, reserving the cranberry sugar syrup.
4. In a large bowl, gently mix wild rice, cranberry halves, oil and vinegar. Stir in 2 tbs cranberry syrup; taste and add up to 1/4 cup more syrup to sweeten and moisten the salad as desired. Cover and chill for at least 4 hours or up to 1 day ahead.
5. Stir in all but 2 tbs of the green onions, along with the walnuts and dried cranberries (if using). Sprinkle with the remaining green onions just before serving.
Credit to Sunset Magazine
makes: 4 to 6 servings
Per serving: 338 cal., 45% (153 cal) from fat; 6.3g protein; 17g fat (1.5g sat.) 45g carbo (3.9g fiber) 586 sodium; 0mg chol.
Wild Rice & Cranberry Salad
1 cup wild rice
1 tbs salt
3/4 cup walnuts (used pecans)
8 oz (2 cups) fresh or thawed frozen cranberries
1/2 cup sugar
3 tbs walnut or vegetable oil (used only 2)
1 tbs raspberry or rice vinegar
3 chopped green onions (including green tops)
1/2 cup dried cranberries, (optional)
1. In a 4- to 6-quart pan, combine wild rice, salt and 1 quart water. Bring to a boil over high heat; cover, reduce heat and simmer
until rice is tender to bite and most grains have just split open, 45 to 60 minutes. Drain in a colander and let cool.
2. Meanwhile spread walnuts in a baking pan and toast in a 325* regular or convection oven until lightly golden, about 10 minutes. Coarsely chop. Sort cranberries discarding any stems and bruised or decayed fruit; cut each cranberry in half (time consuming, but makes a big difference in the texture of the finished salad).
3. In a 2- to 3-quart pan over medium-high heat, stir the sugar and 1/2 cup water until the sugar is dissolved and mixture boils. Remove from heat; stir in the halved cranberries. Gently stir occasionally
until insides of cranberries have turned red but are still firm, 8 to 12 minutes. (the cranberries can be steeped in sugar syrup up to 1 day ahead; cover and chill) Pour through a fine strainer into a bowl, reserving the cranberry sugar syrup.
4. In a large bowl, gently mix wild rice, cranberry halves, oil and vinegar. Stir in 2 tbs cranberry syrup; taste and add up to 1/4 cup more syrup to sweeten and moisten the salad as desired. Cover and chill for at least 4 hours or up to 1 day ahead.
5. Stir in all but 2 tbs of the green onions, along with the walnuts and dried cranberries (if using). Sprinkle with the remaining green onions just before serving.
Credit to Sunset Magazine
makes: 4 to 6 servings
Per serving: 338 cal., 45% (153 cal) from fat; 6.3g protein; 17g fat (1.5g sat.) 45g carbo (3.9g fiber) 586 sodium; 0mg chol.