Recipe:

Wild Rice Salad with Pecans and Cranberries

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Serves 6

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

Ingredients

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

Method

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.

Nutrition

Per Serving (168g-wt.): 360 calories (110 from fat), 12g total fat, 1g saturated fat, 10g protein, 57g total carbohydrate (6g dietary fiber, 10g sugar), 0mg cholesterol, 740mg sodium

Tags: Vegetarian, Gluten Free, Vegan, Wheat Free, Dairy Free, High Fiber

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.