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Prep Time: 180 Minutes Cook Time: 60 Minutes |
Ready In: 240 Minutes Servings: 6 |
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I haven't made it yet, but I will update it after I have done so. Until then, times are estimated and include cooling time. For gluten-free, dairy-free, and/or vegan options, use a suitable vinaigrette. Ingredients:
8 cups water |
12 ounces wild rice, uncooked |
1 teaspoon salt |
1/3 cup dried cranberries |
1 cup chopped parsley |
1/3 cup pecans |
6 scallions, finely chopped |
1 cup diced yellow tomatoes |
1 cup raspberry vinaigrette dressing |
salt, to taste |
ground pepper, to taste |
Directions:
1. Bring the water to a boil in a large saucepan. Add the wild rice and salt. Reduce heat and cook, covered, for 50-60 minutes or until rice is tender.
2. Drain excess water from rice and cool.
3. Transfer cooled rice to a large mixing bowl. Add remaining ingredients and mix well to combine.
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