Wild Rice and Cranberry Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The dressing can be made ahead and stored, covered, in the refrigerator for a couple of days. Ingredients:
3/4 cup chopped fresh cranberries |
1/4 cup cranberry juice cocktail |
1 tablespoon sugar |
2 garlic cloves, minced |
3 tablespoons cider vinegar |
1 1/2 tablespoons olive oil |
1 teaspoon kosher salt |
1 teaspoon freshly ground black pepper |
2 cups cooked wild rice (about 1/2 cup uncooked) |
1 cup cooked orzo (about 1/2 cup uncooked rice-shaped pasta) |
1/2 cup finely chopped yellow bell pepper |
1/2 cup finely chopped red bell pepper |
1/2 cup thinly sliced green onions |
2 tablespoons chopped fresh parsley |
Directions:
1. To prepare dressing, combine first 4 ingredients in a small saucepan. Bring to a boil; cook 2 minutes. Remove from heat. Stir in vinegar, oil, salt, and black pepper. Chill.
2. To prepare salad, combine wild rice and remaining ingredients in a large bowl. Drizzle rice mixture with dressing, tossing to coat.
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