Wild Rice and Cranberry Salad

Ingredients:
2 cups wild rice, cooked and cooled
4 carrots, peeled, sliced diagonally and steamed
1 small head broccoli, cut and steamed
5 green onions, chopped
1 red pepper, seeded & diced
1 14 oz can chick peas, rinsed and drained
1 2 oz bag pine nuts, lightly toasted in a dry pan
1 ½ cups dried cranberries or cherries
Salt, pepper and dried basil to taste
½ cup Oriental Ginger Dressing (below) or store bought vinaigrette dressing

Directions: Cook rice in a covered casserole in the oven for 60 minutes at 350 degrees. Add seasoning to the water to add flavor to the rice, optional. In a medium pot with steamer basket, steam carrots for 5 minutes. Add broccoli and steam 8 more minutes. Mix everything together in a big bowl. Serve warm, at room temperature or chilled.

 

Wild Rice and Cranberry Salad

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