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Cranberry Walnut Wild Rice Salad Three Stars

Cranberry Walnut Wild Rice Salad

Get Ready

Servings: Serves 6

Prep Time: 20 minutes

Cook Time: 48 minutes

Ingredients: Add ingredients to List

11/2 cups wild rice blend (such as Lundberg)
3 cups water
2 large carrots
1 cup parsley
2 scallions, divided
1 cup fresh or frozen (thawed) cranberries
1/2 cup coarsely chopped walnuts
1 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil
2 Tbsp. cider vinegar
1 Tbsp. finely chopped fresh ginger
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

directions:

1. Place rice and water in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 45 minutes. Remove from heat and let sit, covered, for 15 minutes. Rice should be tender. Drain if necessary. Let cool to room temperature, about 10 minutes.
2. While the rice cools, prep vegetables and add to a large bowl. Shred the carrots. Chop the parsley. Thinly slice scallions, both white and green parts. Remove about 1 Tbsp. of the scallion greens and set aside; add the rest of the scallions to the bowl. Add cranberries and stir to mix.
3. Heat walnuts in a small skillet over medium heat. Cook until toasted and fragrant, stirring often, about 3 minutes. Transfer to a plate to cool.
4. In a small bowl, whisk together lemon zest and juice, olive oil, vinegar, ginger, salt, and pepper. Alternatively, combine these ingredients in a jar with a tight-fitting lid and shake well.
5. When rice is cooled, add to bowl with vegetables. Pour dressing over everything and mix well. Add toasted walnuts. Garnish with reserved scallion greens. Serve immediately or chilled.
Source: Hannaford fresh Magazine, September - October 2014

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Quantity Ingredients coupon
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11/2 cups wild rice blend (such as Lundberg)  
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3 cups water  
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2 large carrots  
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1 cup parsley  
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2 scallions, divided  
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1 cup fresh or frozen (thawed) cranberries  
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1/2 cup coarsely chopped walnuts  
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1 tsp. grated lemon zest  
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1 Tbsp. fresh lemon juice  
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3 Tbsp. extra-virgin olive oil  
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2 Tbsp. cider vinegar  
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1 Tbsp. finely chopped fresh ginger  
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1/4 tsp. salt  
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1/4 tsp. freshly ground black pepper  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Cranberry Walnut Wild Rice Salad is rated 4.0 out of 5 by 1.
Rated 4 out of 5 by from Liked at potluck I made this for a potluck and got compliments. Its nutritious and the various crunchy things make it pleasant to eat. The cranberries give it a tartness that is good. I gave it only 4 stars not 5 because it was hard to avoid burning the walnuts while toasting them, it seemed to require a lot of chopping to prepare, and I don't usually have lemon zest (for the dressing) on hand.
Date published: 2014-10-20
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