Wild Rice Salad with Pecans and Cranberries

Wild Rice Salad with Pecans and Cranberries

Serves 6

Look for yellow tomatoes in the late summer months, when they're most plentiful, or use red tomatoes instead.

  • 8 cups water
  • 12 ounces (dry) wild rice
  • 1 teaspoon salt
  • 1/3 cup sun-dried cranberries
  • 1 cup chopped parsley
  • 1/3 cup pecans
  • 6 scallions, finely chopped
  • 1 cup diced yellow tomatoes
  • 1 cup raspberry vinaigrette dressing (gluten-free, if desired)
  • Sea salt, to taste
  • Ground pepper, to taste
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In a large saucepan, bring water to a boil and add wild rice and salt. Reduce the heat, and cover the saucepan. Cook rice for 50 to 60 minutes, until rice is completely tender. Drain excess water, and let rice cool.

Once rice is cooled, transfer it to a large mixing bowl, and add cranberries, parsley, pecans, scallions, yellow tomatoes, and raspberry vinaigrette. Add salt and pepper, and mix rice salad thoroughly.

Nutritional Info: 
Per Serving:360 calories (110 from fat), 12g total fat, 1g saturated fat, 0mg cholesterol, 740mg sodium, 57g carbohydrate (6g dietary fiber, 10g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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