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Brown and Wild Rice Salad

This wild rice salad, 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.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    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 coarsely 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.
Nutrition Facts
1 cup: 343 calories, 12g fat (1g saturated fat), 0 cholesterol, 450mg sodium, 55g carbohydrate (0 sugars, 5g fiber), 6g protein.

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