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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Wild Rice and Cranberry Salad Recipe

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This recipe for Wild Rice and Cranberry Salad is from The Mt. View School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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