Brown and Wild Rice Salad

SUBMITTED BY: Taste of Home Test Kitchen

"This side dish, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness."

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1 1/2 teaspoons salt
1/2 teaspoon pepper

READ REVIEWS (5)

DIRECTIONS

In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.

Nutritional Analysis: One serving (1 cup) equals 343 calories, 12 g fat (1 g saturated fat), 0 cholesterol, 450 mg sodium, 55 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat, 1 fruit.

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REVIEWS

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Reviewed on Oct. 23, 2007 by kstalbaum

Awesome salad. I took this to a potluck and everyone loved it. I added a few extra cranberries and pecans, but otherwise I followed the recipe as written.

1 user found this review helpful

Reviewed on May 14, 2008 by laengles

Make recipe just as directed and was too tangy, too oily and lacking flavor except for the cranberries

0 users found this review helpful

Reviewed on May 12, 2008 by 2Jaded

This was a huge hit at my family picnic. I thought the raspberry vinegar would be too sweet, so I used store bought balsamic dressing instead. I also sprinkled on some blue cheese crumbles, which complemented the dish well. Fabulous recipe!

0 users found this review helpful

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