Wild Rice, Cranberry and Walnut Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Wild rice is actually the seed of an aquatic grass, native to North America. High in protein and carbohydrates and low in fat, it has a distinctive nutty taste and dark brown colour, and is often added to rice mixes for visual appeal and flavour. To cook rice in the microwave, place rice in a microwave-safe bowl with 2 cups of hot water. Microwave on high (100%) for 11 to 14 minutes or until liquid has mostly evaporated. Stir rice with a fork to separate grains. Ingredients:
1 cup basmati rice pilaf (we used tilda brand, see tip) |
1 cup dried cranberries |
2 sticks celery, thinly sliced |
1 cup walnuts, roughly chopped |
2 tablespoons olive oil |
2 tablespoons red wine vinegar |
Directions:
1. Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
2. Combine rice, cranberries, celery and walnuts in a bowl.
3. Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.
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