Save on Pinterest

Cranberry Rice Salad

Our home economists devised this make-ahead recipe with the hectic holidays in mind. Cranberries and green onions add a bit of color.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    5 servings

Ingredients

  • 1 cup uncooked long grain rice
  • 3/4 cup dried cranberries
  • 2 green onions, sliced
  • 2 tablespoons sugar
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon poppy seeds
  • 1/8 teaspoon paprika
  • 1 tablespoon white wine vinegar
  • 1 tablespoon cider vinegar
  • 2 tablespoons canola oil
  • 3/4 cup sliced almonds, toasted

Directions

  • Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions.
  • In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds.
Nutrition Facts
3/4 cup: 345 calories, 13g fat (1g saturated fat), 0 cholesterol, 3mg sodium, 53g carbohydrate (18g sugars, 3g fiber), 6g protein.

Recommended Video