- 1 cup wild rice
- 1 teaspoon salt
- 1/2 cup walnuts
- 8 oz. cranberries, fresh or thawed frozen
- 1/2 cup sugar
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 3 green onions, chopped, including green tops
1. Combine wild rice, salt and 1 quart water in a large saucepan. Bring to a boil over high heat. Cover, reduce heat, and simmer until rice is tender to bite and most grains have split open, 45-60 minutes. Drain in a colander and let cool.
2. Meanwhile, spread walnuts on a cookie sheet and toast in a 325° F oven until lightly golden, about 10 minutes. Coarsely chop.
3. Sort cranberries, discarding any stems and bruised or decayed fruit; cut each cranberry in half.
4. In a saucepan over medium-high heat, stir the sugar and 1/2 cup water until the sugar is dissolved and mixture boils. Remove from heat; stir the halved cranberries. Gently stir occasionally until insides of cranberries have turned red but are still firm, 8 to 12 minutes. Pour through a strainer into a bowl, reserving the cranberry-sugar syrup.
5. In a large bowl gently mix wild rice, cranberry halves, oil, and vinegar. Stir in 2 tablespoons cranberry syrup; taste and add up to 1/4 cup more syrup to sweeten and moisten salad as desired. Stir in green onions. Cover and chill for at least 4 hours or up to 1 day.
6. Stir in walnuts before serving.
* Calories: 160.9
* Total Fat: 8.2 g
* Cholesterol: 0.0 mg
* Sodium: 304.4 mg
* Total Carbs: 21.7 g
* Dietary Fiber: 2.2 g
* Protein: 2.2 g