Try this Wild Rice And Cranberry Salad recipe, or contribute your own.
Suggest a better descriptionIn a 3 qt saucepan over high heat, bring the water to a boil. Add the rice and bay leaves. Cover; reduce heat to med and cook for 40 - 50 min, o until the rice is tender and the water is absorbed. Discard bay leaves. Fluff rice with a fork and chill. (May be prepared 1 day ahead.) While the rice is cooking, remove the rind from the oranges with a potato peeler and cut into fine slivers; set aside. Reserve flesh for later use. Blanch the cranberries in a pot of boiling water for 3 min; drain and set aside. Just before serving, in a large bowl, add the rind, cranberries and grapes to the rice. In a small bowl, whisk together the vinaigrette ingredients. (May be prepared ahead. Store in tightly covered jar in refrigerator.) Shake before pouring over the rice mixture and mixing well. Prep Time: 1 hr Chilling Time: Several hours, at least Servings: 12 Entered into MasterCook and tested for you by Reggie & Jeff Dwork
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 12 servings | ||
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Calories: 22 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.3mg | 0 % | |
Potassium 61.3mg | 2 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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