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Wild Rice Salad with Cranberries and Pecans
Wild Rice Salad with Cranberries and Pecans
0 Likes
Cook Time:
60 minutes
Total Time:
60 minutes
Festive wild rice salad with cranberries, pecans, green onions, and citrus zest. Ideal side for roast chicken, stews, and pork chops in colder seasons.
Ingredients:
  • 1 cup brown rice wild rice mix
  • 2 1/3 cups water (see package instructions)
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans (toasted or un-toasted, your choice)
  • 1/4 cup sliced green onions
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon grated orange peel
  • Salt and freshly ground pepper
Instructions:
  • Cook the rice: Follow the package's instructions for the amount of water needed for the rice. For this brown rice wild rice mix, combine 1 cup of rice, 2 1/3 cups of water, and 1/2 teaspoon of salt in a pot. Bring to a boil, then simmer on low for 50 minutes. Let it sit covered for another 10 minutes off the heat. Fluff with a fork and let it cool to near room temperature before serving. Avoid stirring or uncovering while cooking.
  • Combine rice, cranberries, pecans, and green onions in a medium serving bowl.
  • Prepare the dressing by combining lemon juice, olive oil, orange peel, and salt and pepper to taste in a jar. Just before serving, toss the dressing with the rice mixture. Enjoy warm, chilled, or at room temperature. If you loved the recipe, please don't forget to give us a rating and leave a comment!

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