Wild Rice Cranberry-Nut Salad

The nutty flavor of wild rice tastes great with sweet cranberries, tangy wine vinegar and salty cheese. Try crumbled blue cheese, gorgonzola or feta, or the cheeses listed in the recipe. For a main dish salad, add cubed cooked chicken.


1 cup (6 oz.) wild rice 
2 cups water
1/4 tsp.  salt
1/4 cup HOLLAND HOUSE White Wine Vinegar
1/4 cup safflower or canola oil
1 Tbsp. packed brown sugar
2 tsp. Dijon mustard
1/4 tsp. salt
1 large green apple, golden delicious or granny smith 
1/2 cup dried cranberries
1/4 cup finely diced red onion
2 oz. firm full-flavored cheese, cut into small cubes (Asiago, Manchego or Parmigiano-Reggiano)
1/3 cup toasted chopped hazelnuts or sliced almonds


Rinse rice and drain. Bring water to a boil in a 3-quart saucepan. Stir in rice and salt; bring back to a boil. Cover, reduce heat and simmer 50 minutes. When done, drain water if any. Cool completely with lid off. (Rice can be made several days in advance. Store in refrigerator, covered.)

In a large bowl, combine white wine vinegar, oil, sugar, mustard and salt; stir well. Cut apples into bite-size slices and toss with dressing. Add rice, cranberries, onion and cheese to bowl; stir. Stir in toasted nuts just before serving. Serve on lettuce leaves, if desired.

Makes 6 to 8 servings.

NOTE: To cool rice more quickly, spread rice out on a sheet tray. Keep uncovered.


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Wild Rice Cranberry-Nut Salad
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