Cranberry Rice Salad

Name: Cranberry Rice Salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 5 servings.
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

TOTAL TIME: Prep: 30 min. + chilling YIELD: 5 servings.

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

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

1. Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions.
2. 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.

Nutrition Facts

3/4 cup: 345 calories, 13g fat (1g saturated fat), 0 cholesterol, 3mg sodium, 53g carbohydrate (18g sugars, 3g fiber), 6g protein.

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