Rice salad
Heat oil in large saucepan over medium-high heat.
Add shallots and saute until translucent, about 5 minutes
Add brown and wild rice; stir to coat.
Add 2 C water and 2 C stock.
Bring to boil. Reduce heat to low.
Cover and cook until grains are tender and liquid is absorbed, about 40 minutes.
Remove from heat. Stir in cranberries, apricots and currants.
Cool to room temperature.
Whisk vinegar, walnut oil and sage in small bowl to blend.
Pour over salad and toss to coat.
Season generously with salt and pepper.
Stir pecans into salad and serve (if prepare a day ahead, wait to do this until serving).
Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 484 | ||
Calories from Fat: 194 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.4mg | 0 % | |
Potassium 424.4mg | 11 % | |
Total Carbohydrate 65.5g | 19 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 59.1g | ||
Protein 10.7g | 15 % | |
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: 484
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