Wild Rice Salad with Cranberries and Mint

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.

Recipe from Vegetarian Times
Wild Rice Salad with Cranberries and Mint
  • 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)
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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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