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Wild Rice Salad with Pecans and Cranberries

Serves 6
Time 1 hr
Look for yellow tomatoes in the late summer months, when they're most plentiful, or use red tomatoes instead.
Ingredients
  • 12 ounces wild rice
  • 1 teaspoon fine sea salt
  • 1/3 cup cranberries
  • 1 cup chopped fresh flat-leaf parsley
  • 1/3 cup pecans
  • 6 green onions, finely chopped
  • 1 cup diced yellow tomatoes
  • 1 cup raspberry vinaigrette dressing (gluten-free, if desired)
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Exclusively for Prime members in select ZIP codes.

Method

In a large saucepan, bring 8 cups water to a boil and add wild rice and salt.

Reduce heat and cover. 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, green onions, yellow tomatoes, and raspberry vinaigrette.

Mix salad thoroughly, and serve.

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.
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  • 12 ounces wild rice
  • 1 teaspoon fine sea salt
  • 1/3 cup cranberries
  • 1 cup chopped fresh flat-leaf parsley
  • 1/3 cup pecans
  • 6 green onions, finely chopped
  • 1 cup diced yellow tomatoes
  • 1 cup raspberry vinaigrette dressing (gluten-free, if desired)
Shop with Prime

Exclusively for Prime members in select ZIP codes.