This festive wild rice and cranberry salad makes a terrific side dish for your holiday turkey or ham.
Adapted from Kristi Rimkus (Foodista)
Yield: 6
Ingredients
- 2 cups water
- 1 cup wild rice, rinsed and drained
- 1 cup cranberries, rinsed and drained
- 1/2 cup green onion
- cup pepitas, toasted
- 1/2 cup low fat feta, crumbled
- 1/2 cup dried cranberries
- 1/4 cup parsley, finely chopped
- 2 tablespoons grape seed oil
- 2 tablespoons taragon wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions:
- Cook rice according to package directions. I used bulk wild rice and 2 cups water in a rice cooker.
- Halfway through rice cooking time, add fresh cranberries.
- Remove rice from the stove to a bowl. Fluff with a fork and chill for 30 minutes in the refrigerator.
- Add onion, pepitas, parsley, feta and dried cranberries to the bowl.
- In a small bowl combine grape seed oil, tarragon wine vinegar, salt and pepper. Pour over rice and lightly toss to combine.
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