Cranberry Rice Salad Recipe

Cranberry Rice Salad Recipe photo by Taste of Home

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Our home economists devised this make-ahead recipe with the hectic holidays in mind. Cranberries and green onions add a bit of color.

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Cranberry Rice Salad Recipe

Prep: 30 min. + chilling

Yield: 5 Servings

5 25 30

Ingredients

1 cup uncooked long grain rice
3/4 cup dried cranberries
2 green onions, sliced
2 tablespoons sugar
1/2 teaspoon dried minced onion
1/2 teaspoon poppy seeds
1/8 teaspoon paprika
1 tablespoon white wine vinegar
1 tablespoon cider vinegar
2 tablespoons canola oil
3/4 cup sliced almonds, toasted

Directions

Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions.
In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds. Yield: 5 servings.

Nutritional Facts 1 serving (3/4 cup) equals 345 calories, 13 g fat (1 g saturated fat), 0 cholesterol, 3 mg sodium, 53 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Cranberry Rice Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p121

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Cranberry Rice Salad

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(1-1) of 1 reviews

Reviewed on Feb. 28, 2013 by waterlilyFL

This was a big hit at a cookout and it was nice not to have to worry about a mayo dish sitting out. I make this with brown rice and add extra green onions. It is good with the almonds toasted or not toasted.