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Wild Rice and Cranberry Salad Recipe

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This recipe for Wild Rice and Cranberry Salad, by , is from The Mt. View School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsha Akpan
Added: Friday, May 8, 2009


6 1/2 c. water
1/2 c. canned chicken broth
2 1/2 c. wild rice
1 c. dried cranberries
1 c. golden raisins
1 c. green onions, chopped
3/4 c. pine nuts, toasted (optional)
1/2 c. mixed sprouted beans (optional)
1/2 c. fresh parsley, chopped
2 tbsp. grated orange peel
1/2 c. fresh orange juice
1/4 c. cider vinegar
1/2 c. olive oil

Bring water and broth to a boil in a large saucepan. Add rice and bring to boil. Reduce heat and simmer until tender, but still slightly firm bite, stirring occasionally, about 40 minutes. drain rice; transfer to large bowl and cool. Mix cranberries, raisins, green onions, pine nuts, sprouted beans, parsley, and orange peel into rice. Whisk orange juice and vinegar in a small bowl. Gradually whisk in oil. Add enough dressing to rice salad to coat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)




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