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.