Wild Rice, California Walnuts And Dried Cranberry Salad |
Try this heart-healthy salad for dinner tonight!
Ingredients
- 1 cup (250 mL) coarsely chopped California walnuts
- 2 cups (500 mL) water
- 1/2 tsp (2 mL) salt
- 1 cup brown rice and wild rice blend
- 1 (250 mL) garlic clove, minced
- 1 tsp (5 mL) minced orange zest
- 2 tsp (10 mL) grainy Dijon mustard
- 2 tbsp (30 mL) orange juice concentrate
- 1/4 cup (50 mL) sherry vinegar
- 1/2 cup (125 mL) olive oil
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) dried cranberries
- 1/2 red pepper, quartered lengthwise, thinly sliced
- 3 green onions, thinly sliced
- 1/2 cup (125 mL) snow peas, sliced 1/4 inch on the diagonal
Directions
1. In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes or until lightly browned.
2. In medium saucepan, bring water and salt to boil. Add rice, stir well, cover and reduce heat to simmer. Cook for 40 to 45 minutes or until rice is tender and all water has been absorbed. Remove from heat. Let stand 10 minutes.
3. In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and vinegar. Slowly whisk in oil and salt.
4. Transfer cooked rice to large bowl. Add half the orange mixture and toss gently to coat well. Cool to room temperature. Add walnuts, cranberries, red pepper, green onions and snow peas just before serving. Toss. Add remaining dressing to lightly coat vegetables. Toss again and serve.
Published with permission of the California Walnut Commission
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ruth cooper | June 17, 2010 at 4:58 pm - §
This was a really interesting salad. It had great taste and colour and kept well for a couple of days. The amount of dressing I found far too much and glad didnt pour it all in. I used toasted pecans instead of walnuts as that';s what I had on hand. Will make it again for sure.