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This side dish, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
This recipe is:
Healthy
Quick
Nutritional Facts 1 cup equals 343 calories, 12 g fat (1 g saturated fat), 0 cholesterol, 450 mg sodium, 55 g carbohydrate, 5 g fiber, 6 g protein.
Originally published as Brown and Wild Rice Salad in Light & Tasty April/May 2001, p50
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Reviewed on Sep. 05, 2011 by MBilllman
I like this and so did other adults at our gathering, but it's not appealing to kids so I probably won't make it again for many years.
Reviewed on Apr. 16, 2011 by grannygourmet
I was hoping my family would like this since it is certainly a healthy one. But, none of us really cared for it. Everyone agreed it was just "okay," but no one wanted it to be a repeat at our house.
Reviewed on Jun. 28, 2010 by Aula
Delicious salad. I made only one change, cutting the salt in half.
Reviewed on Jun. 27, 2010 by lisamg57
It's wonderful! It does take longer and is more healthy if you use long cooking rice! The instant or semi instant has lost some of the nutrients when in process!
Reviewed on Jun. 07, 2008 by ncarmichael
This recipe is a winner! I teach cooking classes and more importantly nutrition classes - this meets all of our requirements. But best of all - everyone who samples this salad wants the recipe.Thanks so much,Nancy Carmichael,Boston Bar, BC, Canada
This recipe is a winner! I teach cooking classes and more importantly nutrition classes - this meets all of our requirements. But best of all - everyone who samples this salad wants the recipe.
Thanks so much,
Nancy Carmichael,
Boston Bar, BC, Canada
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