This salad is also very festive. If mixed together and allowed to sit for a few hours before serving, the dried cranberries get rehydrated and slightly crunchy.
Adapted from simply recipes.
Ingredients
makes 4 servings
- 1 cup brown rice:wild rice mix (1:1)
- 2 1/2 cups water
- 1/2 teaspoon salt
- 1 teaspoon butter
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup sliced green onions
- 1 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 teaspoon grated orange peel
- Salt and freshly ground pepper
Typically straight brown rice is a 1:2 ratio of rice to water. Straight wild rice is a ratio of 1:3 of wild rice to water. For a 1:1 brown rice: wild rice mix use 1 cup of rice mixture to 2 1/2 cups of water. Bring rice, 1/2 teaspoon salt, butter, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.
In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.
In a separate container, whisk the lemon juice, olive oil, orange peel, sugar, and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or at room temperature.
