Cranberry Rice Salad Recipe

5 2 2
Cranberry Rice Salad Recipe
Cranberry Rice Salad Recipe photo by Taste of Home
Publisher Photo

Cranberry Rice Salad Recipe

Read Reviews
5 2 2
Publisher Photo
Our home economists devised this make-ahead recipe with the hectic holidays in mind. Cranberries and green onions add a bit of color.
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
5 servings
TOTAL TIME:
Prep: 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.
Originally published as Cranberry Rice Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p121

Nutritional Facts

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

  • 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
  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. Yield: 5 servings.
Originally published as Cranberry Rice Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p121

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Reviews forCranberry Rice Salad

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bethand3girls User ID: 1270172 255748
Reviewed Oct. 22, 2016

"I made this for about 40 people, along with a chicken with a sauce. People LOVED it... very easy. I did add feta cheese to up the game a bit... but that made it non-vegan. Still, easy and yummy."

MY REVIEW
waterlilyFL User ID: 638716 135650
Reviewed Feb. 28, 2013

"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."

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