Pear-and-Cranberry Wild Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bosc pears have a slender neck, wide base, and reddish-yellow skin. Ingredients:
1 (6-ounce) package long-grain and wild rice mix |
1/2 cup sweetened dried cranberries |
all natural pam garlic flavor cooking and seasoning spray |
1/2 cup sliced almonds |
1/2 small red onion, chopped |
1 shallot, chopped |
1 tablespoon dried parsley flakes |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 bosc pear, chopped |
Directions:
1. Cook rice with dried cranberries according to package directions, omitting seasoning packet and butter. Reserve seasoning packet for another use.
2. Spray a small skillet with cooking spray; heat over medium-high heat. Add almonds, and sauté 3 to 5 minutes or until toasted. Remove from pan, and set aside. Wipe skillet clean with a paper towel.
3. Spray skillet with cooking spray; heat over medium-high heat. Add onion and shallot, and sauté 6 minutes or until tender.
4. Stir together rice mixture, onion, shallot, and next 3 ingredients in a large bowl, and stir well. Cover and chill 1 hour.
5. Stir in sliced almonds and pear just before serving.
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