Wild rice and cranberry salad

12 servings

Ingredients

Quantity Ingredient
1 quart Water
1 pounds Wild Rice; Rinsed
2 Bay Leaves
2 Whole Oranges
2 cups Cranberries
2 cups Seedless Grapes; Halved
¾ cup Vinegar
3 teaspoons Shallots; Minced
1 teaspoon Dijon Mustard
⅛ teaspoon Ground Pepper

Directions

SALAD

MUSTARD VINAIGRETTE

In 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 <reggie@...>

NOTES : Cal 171⅖ Total Fat 0.6g Sat Fat 0.1g Carb 39.1g Fib 4.1g Pro 6.2g Sod 14mg CFF 2.9%

Recipe by: The Mormon Diet Cookbook Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Nov 11, 1998, converted by MM_Buster v2.0l.

Related recipes