Thursday, December 01, 2011

Wild Rice Cranberry Pecan Salad

Cranberry Pecan Wild Rice 5

When I first started this blog I didn’t have a camera to take pictures with…and then I had a camera but wasn’t very good at taking pics.  I’ve definitely gotten better over time (I’ve been at this for almost 3.5 years!) but have a lot to learn too…I’ve been thinking of a camera upgrade as well…Santa??

So I’m going to go back and start updating some old posts…with new pics!  Starting with this one.

Cranberry Pecan Wild Rice 1Cranberry Pecan Wild Rice 3 Cranberry Pecan Wild Rice 2

I’ve served this salad twice…first to the senior dancers at Tari’s Christmas party.  And then again for Hilary's graduation/Christmas party for over 100 people. I had to make a lot for this one…recipe times 10?!

This was back in 2008, and I don’t know if I’ve made it since!  Both times it was a hit though!

Cranberry Pecan Wild Rice 4

I buy a wild rice and brown basmati rice blend in the bulk section of Whole Foods. Both are whole grains. If you can't find a blend, just substitute brown rice and wild rice in a 3:1 ratio (¾ cup brown and ¼ cup wild).

This salad is more of a method than a could swap out any of the ingredients (a different grain, nut, fruit, vegetable...the sky's the limit.  Using orange zest and juice would be really good too! 

Today I ate it over lettuce and added turkey salad and broccoli crunch from Whole Foods…sooooo good!  Double the dressing for the rice and save half to dress the salad!

Cranberry Pecan Wild Rice 6

Wild Rice Cranberry Pecan Salad
adapted from

Makes 10 ½-cup servings

1 cup brown rice wild rice mix
½ teaspoon salt
½ cup dried cranberries, coarsely chopped
½ cup pecans, toasted and chopped
½ cup green onions, thinly sliced
¼ cup lemon juice
¼ cup olive oil
1 teaspoon sugar
1 teaspoon lemon zest
Salt and pepper

Cook rice according to package instructions, omitting fat and adding 1/2 teaspoon salt. Here is the method I used:

Rinse rice. Put all ingredients (1 cup rice, 2 cups water, 1/2 teaspoon salt) in pot with tight-fitting lid. Stir, bring to boil, reduce heat, cover and simmer 45 minutes. Do not remove lid. Remove from heat and allow to sit covered for 10 minutes. Then uncover, fluff with a fork, and let cool to almost room temperature.

In a medium sized bowl, combine the cooled rice, cranberries, pecans, and green onions.

In a separate jar, mix the lemon juice, olive oil, sugar, lemon zest, and salt and pepper to taste.

Combine dressing with the rice mixture. Cover and refrigerate for at least 2 hours to allow the flavors to blend. Serve warm, chilled, or room temperature.

Per serving - 168 calories, 10 g fat (1 g saturated), 19 g carbohydrate, 2 g fiber, 3g protein (exchanges: 2 fat, 1 starch)

1 comment:

  1. I remember how delicious this was when you made it for Hilary's party. Thank you for posting it as I would really like to make it and take it to school for the teachers to taste. I wish they would put a Whole Foods store in Mandeville. Love you, Aunt Sherrie