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Cranberry Rice Salad

 Cranberry Rice Salad
Our home economists devised this make-ahead recipe with the hectic holidays in mind. Cranberries and green onions add a bit of color.
5 ServingsPrep: 30 min. + chilling

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.