Ingredients: |
Ingredients: 1 cup wild rice
1tsp salt
1/2 cup walnuts
8 oz. cranberries, fresh or thawed frozen
1/2 cup sugar
2 Tbsp vegetable or olive oil
1 Tbsp rice vinegar
3 green onions, chopped, inc green tops
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Directions: |
Directions:1. Combine rice, salt and 1 quart water in a large saucepan. Bring to a boil orver high heat. Cover, reduce heat and smmer until rice is tender to bite and some of the grains are split open, 45 to 60 minutes. (Do not overcook the rice.) Drain into a colander and let cool.
While the rice is cooking:
2. Spread walnuts on to a cookie sheet and toast in a 325º ovenuntil lightly golden, about 10 minutes.
3. Sort cranberries, discarding any stems and decayed fruit; cut each cranberry in half.
4. In a saucepan over med-high heat, stir the sugar and 1/2 water until the sugar is dissovled and the mixture boils. Remove from heat; stir in the halved cranberries. Gently stir occasionally until insides of cranberries have turned red but are stil firm--about 8 minutes. Pour trough a strainer into a bowl, reserving the cranberry-sugar syrup.
Put the salad together:
5. In a large bowl gently mix cooked wild rice, cranberry halves, oil, vinegar. Stir in 2 Tbsp cranberry syrup, taste and add up to 1/4 up more syrup to sweeten and moisten salad as desired. Stir in green onions. Cover and chill at least 4 hours up to 1 day.
6. Stir in walnuts and serve.
I have kept leftover salad in the fridge for several days and found it was good to the end.
*The Minnesota version of this recipe uses mandarin oranges instead of cranberries and orange juice for the "syrup" |
This recipe for Cranberry Wild Rice Salad is from