Wild Rice and Cranberries
- 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.
- 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.
- For dressing, whisk together oil, vinegar, mustard, and salt.
- 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
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)
- Per serving:
- 308 kcal ,
- 11 g fat
- (1 g sat. fat ,
- 233 mg sodium ,
- 46 g carb. ,
- 4 g fiber ,
- 7 g pro.