Wild Rice and Cranberry Salad
By: Kristi Rimkus
Published: Thursday, December 23, 2010 - 10:27am

Ingredients




2 cups water
1 cup wild rice, rinsed and drained
1 cup cranberries, rinsed and drained
1/2 cup green onion
 cup pepitas, toasted
1/2 cup low fat feta, crumbled
1/2 cup dried cranberries
1/4 cup parsley, finely chopped
2 tablespoons grape seed oil
2 tablespoons taragon wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

1 Cook rice according to package directions. I used bulk wild rice and 2 cups water in a rice cooker. 2 Halfway through rice cooking time, add fresh cranberries. 3 Remove rice from the stove to a bowl. Fluff with a fork and chill for 30 minutes in the refrigerator. 4 Add onion, pepitas, parsley, feta and dried cranberries to the bowl. 5 In a small bowl combine grape seed oil, tarragon wine vinegar, salt and pepper. Pour over rice and lightly toss to combine.

About


This festive wild rice salad makes a terrific side dish for your holiday turkey or ham.