Wild Rice Salad with Cranberries and Mint

A perfect healthy option for the Thanksgiving dinner.

Wild Rice Salad with Cranberries and Mint Vegetarian Times Issue: November 1, 2008

Elliott Prag, a cooking instructor at New York's Natural Gourmet Institute, offers a culinary history lesson with this recipe. It calls for wild rice, dried cranberries, and maple syrup—mdash;all of them indigenous to North America.

Ingredient List Serves 8 ½ cup olive oil ¼ cup orange juice 2 Tbs. grated orange zest 2 Tbs. maple syrup 1 Tbs. plus 1 tsp. Dijon mustard 2 10.5-oz. pkgs. fully cooked wild rice ½ cup pine nuts (4 oz.) ½ cup dried cranberries (2 oz.) ½ cup fresh mint, finely chopped 2 green onions, white and green parts thinly sliced (¼ cup) Directions Whisk together oil, orange juice, orange zest, maple syrup, and mustard in large bowl. Add rice, pine nuts, cranberries, mint, and green onions, and toss to coat. Season with salt and pepper.

Nutritional Information Per : Calories: 331, Protein: 5g, Total fat: 19.5g, Saturated fat: 2.5g, Carbs: 35g, Cholesterol: mg, Sodium: 359mg, Fiber: 3g, Sugars: 9g

<- Back to: News