Brown and Wild Rice Salad

Name: Brown and Wild Rice Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Ingredients: 1 cup brown rice, cooked; 1 cup wild rice, cooked; 6 green onions, chopped; 3/4 cup dried cranberries; 1/3 cup coarsely chopped pecans, toasted; 2 tablespoons chopped fresh parsley; 1/4 cup olive oil; 6 tablespoons raspberry vinegar; 2 tablespoons honey; 1-1/2 teaspoons salt; 1/2 teaspoon pepper

This wild rice salad, 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.

Ingredients

1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup coarsely chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon pepper

Directions

In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.

Nutrition Facts

1 cup: 343 calories, 12g fat (1g saturated fat), 0 cholesterol, 450mg sodium, 55g carbohydrate (0 sugars, 5g fiber), 6g protein.

Originally published as Brown and Wild Rice Salad in Light & Tasty April/May 2001

Reviews

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Average Rating:

lwysewest

Jul 23, 2012

Love this salad. It does take longer to make when you use regular brown rice, so I try to plan ahead and make brown rice earlier in the week with a meal. I make sure to cook enough to have leftover brown rice for this tasty salad. One change I made is to use bottled raspberry pecan vinaigrette because I had it in the frig from another recipe.
MBilllman

Sep 5, 2011

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.
grannygourmet

Apr 16, 2011

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.
Aula

Jun 28, 2010

Delicious salad. I made only one change, cutting the salt in half.
lisamg57

Jun 27, 2010

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!
ncarmichael

Jun 7, 2008

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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