Cranberry Rice Salad

Cranberry Rice Salad Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cranberry Rice Salad is a delicious and refreshing dish that is perfect for a light lunch or as a side dish for a summer barbecue. The combination of sweet cranberries, crunchy celery, and salty cashews creates a unique and satisfying flavor profile that is sure to please your taste buds.

History

Cranberry Rice Salad is a modern twist on traditional rice salads that have been enjoyed for centuries in various cultures around the world. The addition of sweetened dried cranberries adds a burst of flavor and color to the dish, making it a popular choice for potlucks and picnics.

Ingredients

3 cups of cooked rice
0.5 cup of sweetened dried cranberries
2 celery stalks, chopped
0.5 cup of salted cashews
0.25 cup of balsamic vinegar

How to prepare

In a medium bowl, combine rice, cranberries, celery, cashews, and vinegar. Toss well and serve cold.

Variations

Swap out the cashews for almonds or pecans for a different flavor profile.
Add in some cooked chicken or shrimp for a protein boost.
Use quinoa or couscous instead of rice for a different texture.

Cooking Tips & Tricks

Be sure to cook the rice according to package instructions and allow it to cool completely before assembling the salad.

- For added flavor, you can toast the cashews in a dry skillet over medium heat for a few minutes until they are fragrant.

- Feel free to customize the salad by adding in your favorite ingredients such as diced apples, shredded carrots, or chopped green onions.

Serving Suggestions

Cranberry Rice Salad can be served as a side dish with grilled chicken or fish, or enjoyed on its own as a light and refreshing lunch option.

Cooking Techniques

The key to making a delicious Cranberry Rice Salad is to ensure that the rice is cooked perfectly and that all the ingredients are well combined. Be sure to toss the salad gently to avoid crushing the rice grains.

Ingredient Substitutions

If you don't have sweetened dried cranberries, you can use raisins or chopped dried apricots instead. You can also use white vinegar or apple cider vinegar in place of balsamic vinegar.

Make Ahead Tips

Cranberry Rice Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to give it a good stir before serving to redistribute the flavors.

Presentation Ideas

Serve Cranberry Rice Salad in a large bowl or on a platter garnished with fresh parsley or cilantro for a pop of color.

Pairing Recommendations

Cranberry Rice Salad pairs well with grilled meats, seafood, or tofu. It also goes well with a crisp white wine or a fruity iced tea.

Storage and Reheating Instructions

Store any leftovers of Cranberry Rice Salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Cranberry Rice Salad contains approximately 250 calories.

Carbohydrates

Each serving of Cranberry Rice Salad contains approximately 35 grams of carbohydrates.

Fats

Each serving of Cranberry Rice Salad contains approximately 10 grams of fats.

Proteins

Each serving of Cranberry Rice Salad contains approximately 5 grams of proteins.

Vitamins and minerals

Cranberry Rice Salad is a good source of vitamin C, vitamin K, and manganese.

Alergens

This recipe contains nuts (cashews) and may not be suitable for those with nut allergies.

Summary

Cranberry Rice Salad is a nutritious and flavorful dish that is high in carbohydrates and fats, making it a satisfying and filling meal option.

Summary

Cranberry Rice Salad is a delicious and nutritious dish that is perfect for any occasion. With its unique combination of flavors and textures, it is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was rummaging through a dusty old recipe box that had been tucked away in the back of my pantry for years. As I sifted through the yellowed index cards and torn magazine clippings, my eyes landed on a faded handwritten note that simply read: "Cranberry Rice Salad."

Intrigued, I pulled out the card and examined it closely. The recipe was written in elegant cursive handwriting, with detailed instructions and a list of ingredients that included cranberries, rice, celery, and nuts. It sounded like the perfect combination of sweet and savory flavors, and I couldn't wait to give it a try.

I had always loved experimenting in the kitchen, and discovering new recipes was like uncovering hidden treasures. I had learned to cook from a young age, watching my own grandmother prepare delicious meals for our family with ease and grace. She had instilled in me a love for good food and the joy of sharing it with others.

As I read through the recipe for Cranberry Rice Salad, memories of my grandmother flooded back to me. I could almost hear her voice guiding me through the steps, her gentle hands showing me how to chop vegetables and mix ingredients with precision. She had been my mentor in the kitchen, teaching me the importance of patience, creativity, and love in every dish I made.

I knew that this recipe for Cranberry Rice Salad would be a special one, a dish that I could make for my own family and pass down through the generations. I gathered the ingredients and set to work, following the instructions carefully and adding my own personal touch along the way.

The scent of simmering rice and tangy cranberries filled the air as I stirred the mixture gently, watching as the colors melded together in a beautiful harmony. I added a handful of toasted nuts for crunch and a sprinkle of fresh herbs for brightness, tasting and adjusting until the flavors were just right.

Finally, the Cranberry Rice Salad was ready to be served. I scooped a generous portion onto a plate and took a bite, savoring the burst of sweet and tart flavors on my tongue. It was a perfect balance of textures and tastes, a dish that spoke of tradition and innovation, of memories and new beginnings.

I couldn't wait to share this recipe with my family and friends, to see their faces light up with delight as they tasted this delicious creation. I knew that this Cranberry Rice Salad would become a staple in our gatherings, a dish that would bring us together and remind us of the love and heritage that we shared.

As I sat down to enjoy my meal, I couldn't help but feel grateful for the journey that had led me to this moment. The discovery of the Cranberry Rice Salad recipe was more than just a simple find in an old recipe box—it was a testament to the power of food to connect us, to nourish our bodies and souls, and to create lasting memories that would be cherished for years to come.

And so, with a heart full of gratitude and a stomach full of delicious Cranberry Rice Salad, I raised my glass in a silent toast to my grandmother, the original source of inspiration for my culinary adventures. I knew that she was watching over me, smiling with pride as I carried on her legacy in the kitchen, one recipe at a time.