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Brown and Wild Rice Salad

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."

Rate/Review | Read Reviews (13)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

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.

Footnotes

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.