Rec; Whole Foods' Wild Rice Salad...In case anyone has had this and would

[orchid]

like the recipe. Sounds good. Has anyone had it? This was in the Sun-Sentinel newspaper yesterday.

Whole Foods' Wild Rice Salad

You can substitute different nuts and dried fruits for the pecans and cranberries, giving this delicious salad a whole new dimension. Be sure to make this several hours or even a day ahead so the flavors can mingle.

1 cup wild rice

1/3 cup firm-packed dried cranberries

½ yellow, red or orange bell pepper (we liked the yellow), cored, seeded and chopped

2 tablespoons fine-chopped fresh parsley

4 large scallions, white and 1-inch green part, finely chopped

¾ cup pecan pieces

1/3 cup raspberry vinaigrette*

1 1/2 tablespoons balsamic vinegar

Salt and fresh-ground black pepper, to taste

Cook the wild rice according to package directions. Drain, if necessary, and place in a

large mixing bowl. Let cool to room temperature, stirring occasionally.

When the rice is cool, add the cranberries, bell peppers, parsley, scallions and pecans; toss to mix.

In a small bowl, whisk together the raspberry vinaigrette, balsamic vinegar, salt and pepper. Pour over the rice mixture and toss well to make sure everything is coated. Season with salt and pepper, if needed. Cover and refrigerate 6 to 8 hours or up to 3 days. Toss again before serving. Makes 6 servings.

Per serving: 273 calories, 48 percent calories from fat, 15 grams total fat, .98 gram saturated fat, no cholesterol, 33 grams carbohydrates, 4 grams total fiber, 8 grams total sugars, 29 grams net carbs, 6 grams protein, 109 milligrams sodium.

*The recipe specified Annie's Raspberry Vinaigrette, which is available at supermarkets and gourmet shops, but we used Kraft Organic Raspberry Vinaigrette, available in most supermarkets. It worked fine.

http://www.sun-sentinel.com/features/food/sfl-fd24askr1sbapr24,0,5872027.story

 

[diannecerkvenik64]

Looks good I love wild rice ~ here is another recipe for wild rice salad ~ I've posted it before

and it's different from yours and I like it. Definately going to try yours ~ even with the prices rising too high I still try to eat plenty of rice and wild rice preferably.

LONG GRAIN & WILD RICE SALAD



Ingredients:

1 box long grain & wild rice
1 16 oz sour cream
½ cup dice and seeded tomatoes
2 to 3 stalks green onions, diced
¼ teaspoon dry mustard



Seasonings to taste:

Salt
Pepper
Celery salt
Paprika



Step 1

Cook long grain & wild rice according to box directions. Cook rice completely, then refrigerate for minimal of 2 hours. (long grain & wild rice can be cooked the night before and refrigerated over night)


Step 2

In a large bowl, place the completely cooled long grain & wild rice. Add the sour cream and stir together until well blended. Add the diced and seeded tomatoes, green onions diced, dry mustard. Mix, until well blended.


Step 3

Add seasonings to taste, to your taste. Mix, until well blended.


Step 4

Refrigerate. Serve cold as a side dish