Cranberry Walnut Salad with Wild Rice
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This Nutty Cranberry Rice Salad is a delightful blend of textures and flavors, perfect for a refreshing meal or a hearty side dish. Combining the nutty essence of brown and wild rice with the sweetness of dried cranberries, the crunch of walnuts, and the fresh taste of spinach or watercress, this salad is both nutritious and satisfying.
Equipment
- medium pot
- medium salad bowl
- Whisk
- Small Bowl
Ingredients
Salad
- 1 cup brown rice
- ½ cup wild rice
- 1 tsp olive oil
- ½ tsp salt
- 2 cups water
- ½ cup dried cranberries
- ½ cup walnuts
- 5 cups spinach or watercress
Dressing
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp organic coconut palm sugar
- 1 tsp grated orange or lemon peel
- sea salt to taste
- freshly ground pepper to taste
Instructions
- Boil brown rice and wild rice in water with salt and olive oil. Reduce heat and simmer for 50 minutes1 cup brown rice, ½ cup wild rice, 1 tsp olive oil, 2 cups water, ½ tsp salt
- Remove from heat and let stand for 10 minutes. Fluff with fork and allow to cool to almost room temperature.
- In a bowl, mix cranberries and walnuts with rice mixture.½ cup dried cranberries, ½ cup walnuts
- To make the dressing, whisk together the lemon juice, olive oil, peel and sugar. Salt and pepper to taste.1 tbsp lemon juice, 2 tbsp olive oil, 1 tsp organic coconut palm sugar, 1 tsp grated orange or lemon peel, freshly ground pepper, sea salt
- Just before serving, mix dressing in with the rice mixture. Then toss with chilled greens and serve.5 cups spinach or watercress
Nutrition
Calories: 224kcalCarbohydrates: 27gProtein: 3.7gFat: 12gSaturated Fat: 1.4gSodium: 197mgFiber: 2.2g
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