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Wild Rice Salad with Cramberries and Pecans

Ingredients

  • 8 scallions
  • 2-3 tbsp extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 ¼ cup wild rice or wild rice blend (any seasoning packet discarded)
  • 4 tbsp of red-wine vinegar
  • 1 cup of dried cranberries
  • 1 cup of pecans, toasted and chopped
  • 1 lemon

Wild Rice Salad with Cramberries and Pecans

Directions:

  1. Thinly slice scallions, separating white and green parts.Wild Rice Salad with Cramberries and PecansWild Rice Salad with Cramberries and PecansWild Rice Salad with Cramberries and Pecans
  2. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper.Wild Rice Salad with Cramberries and PecansWild Rice Salad with Cramberries and Pecans
  3. Add wild rice and cook according to package instructions.Wild Rice Salad with Cramberries and Pecans
  4. While the rice is cooking, lighly toast the pecans and in a small saucepan, combine vinegar, dried cranberries, and 4 tbps of water.Wild Rice Salad with Cramberries and PecansWild Rice Salad with Cramberries and PecansWild Rice Salad with Cramberries and Pecans
  5. Bring to a boil over medium-high.
    Wild Rice Salad with Cramberries and Pecans
  6. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes.Wild Rice Salad with Cramberries and Pecans
  7. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper.
  8. For the final touch, squeeze the juice of one lemon onto the salad and toss a few time before serving it on a bed of lettuce

Serve warm or at room temperature.Wild Rice Salad with Cramberries and Pecans

Wild Rice Salad with Cramberries and Pecans

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