Wild Rice and Cranberry Salad

Russ Myers

By
@Beegee1947

Cranberries add tangy flavor to everything from stuffing and sauces to beverages and barbecue. They make everyday relishes, mouth watering. And of course, they add a touch of the extraordinary to desserts.


Featured Pinch Tips Video

Comments:

Serves:

10 / 12

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1 c
wild rice
1 Tbsp
salt
3/4 c
walnuts
2 c
cranberries (fresh or frozen)
1/2 c
sugar
3 Tbsp
walnut or vegetable oil
1 Tbsp
raspberry or rice vinegar
3
green onions, rinsed and chopped (including green tops)
1/2 c
dried cranberries, roughly chopped (optional)

Directions Step-By-Step

1
In a 4- to 6-quart pan, combine wild rice, salt, and 1 quart water. Bring to a boil over high heat; cover, reduce heat, and simmer until rice is tender to bite and most grains have just split open, 45 to 60 minutes. Drain in a colander and let cool.
2
Meanwhile, spread walnuts in a baking pan and toast in a 325° regular or convection oven until lightly golden under skins, about 10 minutes. Coarsely chop. Sort cranberries, discarding any stems and bruised or decayed fruit; cut each cranberry in half (see notes).
3
In a 2- to 3-quart pan over medium-high heat, stir the sugar and 1/2 cup water until the sugar is dissolved and mixture boils. Remove from heat; stir in the halved cranberries. Gently stir occasionally until insides of cranberries have turned red but are still firm, 8 to 12 minutes (see notes). Pour through a fine strainer into a bowl, reserving the cranberry-sugar syrup.
4
In a large bowl, gently mix wild rice, cranberry halves, oil, and vinegar. Stir in 2 tablespoons cranberry syrup; taste and add up to 1/4 cup more syrup to sweeten and moisten salad as desired (reserve remaining syrup for other uses). Cover and chill for at least 4 hours or up to 1 day (see notes
5
Stir in all but 2 tablespoons of the green onions, along with the walnuts and dried cranberries (if using). Sprinkle with remaining green onions just before serving.
6
Note:
Cutting the cranberries in half (step 2) is time-consuming, but it makes a big difference in the texture of the finished salad. The cranberries may be steeped in sugar syrup (step 3) up to 1 day ahead; cover and chill in syrup (cranberries' color will deepen).

About this Recipe

Course/Dish: Fruit Salads, Other Salads
Main Ingredient: Fruit
Regional Style: American