Cranberry and Wild Rice Salad

Cranberry and Wild Rice Salad Recipe - Vegan Food from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 60 minutes | Servings: 6 |

Vegan diet

Introduction

Cranberry and Wild Rice Salad is a delicious and colorful dish that combines the nutty flavor of wild rice with the tartness of fresh cranberries. This salad is perfect for the fall and winter seasons when cranberries are in season and add a festive touch to any meal.

History

The combination of cranberries and wild rice is a traditional Native American dish that has been enjoyed for centuries. Wild rice, also known as "Indian rice," is a staple food for many Native American tribes, and cranberries are a native fruit that grows abundantly in North America. The two ingredients are often combined in salads, stuffing, and other dishes to create a unique and flavorful dish.

Ingredients

1 cup of wild rice
1 tsp of salt
Half a cup of walnuts
8 oz (227 g) of fresh or thawed frozen cranberries
Half a cup of sugar
2 tbsp of vegetable or olive oil
1 tbsp of rice vinegar
3 chopped green onions (including green tops)

How to prepare

1. In a large saucepan, combine wild rice, salt, and 1 qt (946 ml) of water. Bring to a boil over high heat. Cover, reduce heat, and simmer until the rice is tender to bite and most grains have split open, approximately 45 to 60 minutes. Drain in a colander and let cool.
2. Meanwhile, spread walnuts on a cookie sheet and toast them in a preheated oven at 325°F (163°C) until they are lightly golden, about 10 minutes. Coarsely chop the toasted walnuts.
3. Sort cranberries, discarding any stems and bruised or decayed fruit. Cut each cranberry in half.
4. In a saucepan over medium-high heat, stir the sugar and 0.5 cup of water until the sugar is dissolved and the mixture boils. Remove from heat and stir in the halved cranberries. Gently stir occasionally until the insides of the cranberries have turned red but are still firm, approximately 8 to 12 minutes. Pour the mixture through a strainer into a bowl, reserving the cranberry-sugar syrup.
5. In a large bowl, gently mix the cooked wild rice, cranberry halves, oil, and vinegar. Stir in 2 tbsp of cranberry syrup. Taste and add up to 0.25 cup more syrup to sweeten and moisten the salad as desired. Stir in green onions. Cover and chill for at least 4 hours or up to 1 day.
6. Stir in the chopped walnuts before serving.

Variations

Add diced apples or pears for a touch of sweetness and crunch.
Substitute dried cranberries for fresh cranberries if they are not in season.
Add crumbled feta or goat cheese for a creamy and tangy flavor.

Notes

Cook Time:
Serves: 8

Cooking Tips & Tricks

Be sure to cook the wild rice until it is tender but still slightly chewy. Overcooking the rice can make it mushy and affect the texture of the salad.

- Toasting the walnuts before adding them to the salad helps to enhance their flavor and adds a nice crunch.

- Adjust the amount of cranberry syrup added to the salad to suit your taste preferences. You can add more or less depending on how sweet you like your salad.

Serving Suggestions

This salad can be served as a side dish or a light main course. It pairs well with roasted chicken, grilled fish, or a simple green salad.

Cooking Techniques

Be sure to rinse the wild rice before cooking to remove any excess starch.

- Toasting the walnuts in the oven helps to enhance their flavor and crunch.

Ingredient Substitutions

You can use white or brown rice instead of wild rice if you prefer.

- Pecans or almonds can be used in place of walnuts.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to add the walnuts right before serving to maintain their crunch.

Presentation Ideas

Garnish the salad with fresh parsley or cranberries for a festive touch. Serve it in a large bowl or on individual plates for a beautiful presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also goes well with sparkling water or a fruity iced tea.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few seconds or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of Cranberry and Wild Rice Salad contains approximately 250 calories, making it a light and healthy option for lunch or dinner.

Carbohydrates

The main source of carbohydrates in this salad comes from the wild rice and cranberries. Wild rice is a complex carbohydrate that provides sustained energy, while cranberries are a low-calorie fruit that adds natural sweetness to the dish.

Fats

The walnuts in this salad are a good source of healthy fats, including omega-3 fatty acids. These fats are important for heart health and brain function.

Proteins

Wild rice is a good source of plant-based protein, making this salad a satisfying and nutritious option for vegetarians and vegans.

Vitamins and minerals

Cranberries are rich in vitamin C and antioxidants, which help to boost the immune system and protect against free radical damage. Wild rice is a good source of B vitamins, magnesium, and zinc.

Alergens

This recipe contains tree nuts (walnuts) and may not be suitable for those with nut allergies. Be sure to check for any other allergens in the ingredients before preparing this dish.

Summary

Overall, Cranberry and Wild Rice Salad is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a great option for those looking for a healthy and flavorful salad to enjoy.

Summary

Cranberry and Wild Rice Salad is a delicious and nutritious dish that combines the flavors of nutty wild rice, tart cranberries, and crunchy walnuts. This salad is perfect for the fall and winter seasons and can be enjoyed as a side dish or a light main course. With its vibrant colors and fresh flavors, this salad is sure to be a hit at your next meal.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a beautiful autumn day, with the leaves changing colors and a crisp breeze in the air. I was out for a walk in the woods near my home, gathering wild mushrooms and herbs for my next cooking experiment.

As I wandered through the forest, I stumbled upon a patch of wild cranberries growing near a small stream. Their vibrant red color caught my eye, and I couldn't resist picking a handful to take home. I had never cooked with cranberries before, but I knew they would add a delicious tartness to any dish.

Later that evening, as I was flipping through an old cookbook that had been passed down to me from my grandmother, I came across a recipe for Cranberry and Wild Rice Salad. It called for cooked wild rice, toasted pecans, dried cranberries, and a tangy vinaigrette made with orange juice and Dijon mustard. It sounded like the perfect way to showcase the fresh cranberries I had picked earlier that day.

I decided to give the recipe a try, following the instructions carefully and adding my own twist here and there. I cooked the wild rice until it was tender but still slightly chewy, then toasted the pecans in a dry skillet until they were fragrant and crunchy. I tossed everything together in a big bowl, adding the dried cranberries for a pop of sweetness and color.

For the vinaigrette, I whisked together fresh orange juice, Dijon mustard, honey, and olive oil until it was smooth and creamy. I poured it over the salad, tossing everything together until it was well coated in the tangy dressing. The flavors mingled together beautifully, with the tart cranberries balancing out the nutty wild rice and sweet pecans.

When I took my first bite of the Cranberry and Wild Rice Salad, I was in awe of how delicious it was. The combination of flavors and textures was unlike anything I had ever tasted before, and I knew that this recipe would become a staple in my cooking repertoire.

Over the years, I have made this salad countless times for family gatherings, potlucks, and holiday dinners. Each time, it is met with rave reviews and requests for the recipe. I have shared it with friends and neighbors, passing on the tradition of cooking with fresh, seasonal ingredients and experimenting with new flavors.

I have also made some tweaks to the original recipe, adding in ingredients like toasted pumpkin seeds, crumbled feta cheese, and fresh herbs to make it my own. I have found that the salad is incredibly versatile, and can be adapted to suit any taste or occasion.

As I sit here reminiscing about the first time I made Cranberry and Wild Rice Salad, I am filled with gratitude for the joy that cooking has brought into my life. It has connected me to my family's past, allowed me to explore new flavors and ingredients, and brought me closer to the people I love.

I hope that this recipe will inspire you to get into the kitchen and start cooking, to experiment with new flavors and techniques, and to share the joy of food with those around you. And who knows, maybe one day you will pass down this recipe to your own grandchildren, just as I have done with you. Happy cooking!