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