Wild Rice, Cranberry and Walnut Salad

[Guest guest]

Wild Rice, Cranberry and Walnut Salad

 

 

1 cup basmati and wild rice blend

1 cup dried cranberries

2 sticks celery, thinly sliced

1 cup walnuts, roughly chopped

8 teaspoons olive oil

8 teasspoons red wine vinegar

 

 

1. Cook rice in a large saucepan of boiling water, following packet

directions, until tender. Drain. Set aside to cool (see note).

 

2. Combine rice, cranberries, celery and walnuts in a bowl.

 

3. Place oil and vinegar in a screw-top jar. Season with salt and

pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to

combine. Serve.

 

 

 

NOTE: To cook rice in the microwave, place rice in a microwave-safe

bowl with 2 cups of hot water. Microwave on HIGH (100%) for 11 to 14

minutes or until liquid has mostly evaporated. Stir rice with a fork

to separate grains.

 

TIP: Wild rice is actually the seed of an aquatic grass, native to

North America. High in protein and carbohydrates and low in fat, it

has a distinctive nutty taste and dark brown colour, and is often

added to rice mixes for visual appeal and flavour.

 

 

 

Serves 4.