Рецепт Cranberry Walnut Wild Rice Salad
This dish is quintessential fall to me. The colors are gorgeous and remind me of beautiful autumn colors. The flavors don’t disappoint either, the tartness of the bright cranberries pair well with the earthy elements from the wild rice and vegetables. This salad looks like a treat, but is so healthy for you! It can be made ahead and used as a side dish or lunch, but I’ve adapted it slightly and can be served warm as well {see notes below}. Whether you’re preparing it for yourself, your family, or for a function it wont disappoint in taste or presentation! Feel free to add your own adaptations to the salad dressing, as the salad itself can really handle many different flavors quite nicely.
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Cranberry Walnut Wild Rice Salad
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
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.
In a large bowl, combine carrots, parsley, scallions, and cranberries. Set aside.
In a small bowl, whisk lemon zest, lemon juice, olive oil, vinegar, ginger, salt, and pepper together. Set aside.
Heat walnuts in a small skillet over medium heat. Toast until fragrant, about 3 minutes. Remove from heat and let cool.
Once rice has cooled, combine with vegetables, walnuts, and dressing. Serve immediately or chilled.
{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}
Serves 6
Nutritional Information
Per serving, a generous 1 cup: 300 Calories, 42g Carbohydrates, 5g Protein, 15g Fat, 0mg Cholesterol, 105mg Sodium, 6g Fiber
Source: Hannaford Fresh September/October 2014