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Wild Rice and Cranberries
Ingredients
-
1 1/2
cups wild rice, rinsed and drained
-
1/2
cup dried cranberries, dried cherries, or chopped dried apricots
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1/3
cup fruity red wine (such as Beaujolais, merlot, or pinot noir)
-
2
tablespoons extra-virgin olive oil
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2
tablespoons red wine vinegar
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1
teaspoon Dijon-style mustard
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1/4
teaspoon salt
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2
large firm ripe pears, preferably Comice, cored and diced
-
6
green onions, coarsely chopped
-
1/2
cup coarsely chopped pecans, toasted
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Coarse salt and pepper
Directions
1. Bring 3 cups water and 1/4 teaspoon salt to boiling in a medium saucepan. Add wild rice. Reduce heat and simmer, covered, for 40 minutes or until most of the water is absorbed. Drain rice.
2. Meanwhile, place cranberries, cherries, or apricots in a small bowl. Bring wine just to boiling in a small saucepan. Pour over fruit, and set aside.
3. For dressing, whisk together oil, vinegar, mustard, and salt.
4. Toss the warm rice in a large bowl with pears, green onion, cranberry mixture, and dressing. To serve, toss in pecans. Add salt and pepper to taste. Serve warm or at room temperature. Makes 6 to 8 servings.
From the Test Kitchen
- Make Ahead Tip Refrigerate dressing and cooked rice, covered, up to 1 day. Or, refrigerate prepared dish, covered, up to 1 day. To serve, toss and serve at room temperature or reheat gently.
Nutrition Facts
(Wild Rice and Cranberries)
- Servings Per Recipe 6,
- Calories 308,
- Protein (gm) 7,
- Carbohydrate (gm) 46,
- Fat, total (gm) 11,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Vitamin C (mg) 6,
- Sodium (mg) 233,
- Calcium (DV %) 30,
- Fruit () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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