Wild Rice Salad

Wild Rice Salad is a side dish that serves 8. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 383 calories, 9g of protein, and 17g of fat per serving. For $1.74 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 179 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Simply Recipes requires celery, red wine vinegar, green onions, and dried cranberries. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is spectacular. Chicken and Wild Rice Salad: A Hearty, Savory Dinner Salad, Wild Rice Salad, and Best Wild Rice Salad are very similar to this recipe.

Servings: 8

 

Ingredients:

4 stalks celery, sliced

4 cups chicken broth*

2 Tbsp dark sesame oil

3/4 cup dried cranberries

8 green onions, sliced

1 cup long grain rice

1/4 cup olive oil

2 cups thawed frozen peas

1/2 cup pine nuts

2 Tbsp red wine vinegar

Salt and pepper

1 teaspoon sugar

1 cup wild rice

Equipment:

sauce pan

frying pan

whisk

bowl

Cooking instruction summary:

1 Put the chicken broth in a medium sized saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.2 Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.3 Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.4 In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing. Add salt and pepper to taste, if needed.Chill completely before serving.

 

Step by step:


1. 1

2. Put the chicken broth in a medium sized saucepan.

3. Add the rice and wild rice, bring to a boil, reduce heat to low, cover.

4. Let cook for 40 minutes.

5. Remove from heat. Cool completely.2

6. Heat a small skillet on medium high heat.

7. Add the pine nuts. Cook, stirring frequently, until lightly toasted.

8. Remove pine nuts from pan and let cool.3

9. Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.4 In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing.

10. Add salt and pepper to taste, if needed.Chill completely before serving.


Nutrition Information:

Quickview
384k Calories
8g Protein
17g Total Fat
51g Carbs
34% Health Score
Limit These
Calories
384k
19%

Fat
17g
26%

  Saturated Fat
2g
13%

Carbohydrates
51g
17%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
481mg
21%

Get Enough Of These
Protein
8g
17%

Manganese
1mg
77%

Vitamin K
52µg
50%

Vitamin C
25mg
31%

Phosphorus
228mg
23%

Magnesium
81mg
20%

Fiber
5g
20%

Copper
0.39mg
20%

Vitamin B3
3mg
18%

Zinc
2mg
17%

Folate
64µg
16%

Vitamin E
2mg
15%

Potassium
451mg
13%

Vitamin B1
0.18mg
12%

Iron
2mg
12%

Vitamin B6
0.22mg
11%

Vitamin A
523IU
10%

Vitamin B2
0.17mg
10%

Selenium
5µg
7%

Vitamin B5
0.62mg
6%

Calcium
48mg
5%

covered percent of daily need
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