Cranberry Rice Salad
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
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1 cup uncooked long grain rice
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3/4 cup dried cranberries
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2 green onions, sliced
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2 tablespoons sugar
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1/2 teaspoon dried minced onion
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1/2 teaspoon poppy seeds
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1/8 teaspoon paprika
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1 tablespoon white wine vinegar
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1 tablespoon cider vinegar
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2 tablespoons canola oil
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3/4 cup sliced almonds, toasted
Directions
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1.
Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions.
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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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