Wild Rice Salad with Cranberries and Mint
Recipe from Vegetarian Times

Elliott Prag, a cooking instructor at New York's Natural Gourmet Institute, offers a culinary history lesson with this recipe. It calls for wild rice, dried cranberries, and maple syrup--all of them indigenous to North America.

Wild Rice Salad with Cranberries and Mint

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Servings: 8
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  • 1/2  cup 
    olive oil
  • 1/4  cup 
    orange juice
  • 2   tablespoons 
    grated orange zest
  • 2   tablespoons 
    maple syrup
  • 1   tablespoon 
    plus 1 teaspoon Dijon mustard
  • 2  10 1/2 ounce packages 
    fully cooked wild rice
  • 1/2  cup 
    pine nuts (4 ounces)
  • 1/2  cup 
    dried cranberries (2 ounces)
  • 1/2  cup 
    fresh mint, finely chopped
  • 2   
    green onions, white and green parts thinly sliced (1/4 cup)
Whisk together oil, orange juice, orange zest, maple syrup, and mustard in large bowl. Add rice, pine nuts, cranberries, mint, and green onions, and toss to coat. Season with salt and pepper.
Nutrition information
Per Serving: cal. (kcal) 331, Fat, total (g) 20, sat. fat (g) 3, carb. (g) 35, fiber (g) 3, sugar (g) 9, pro. (g) 5, sodium (mg) 359, Percent Daily Values are based on a 2,000 calorie diet
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