Here is another quick and easy rice salad, perfect for a light fall supper or a side dish for a family gathering or Holiday meal. This one is over at Babble’s Family Kitchen too. I’ll be posting for them five days a week, and have lots of amazing recipes planned for this Fall.
Yield: Serves 4
1/4 cup Wild Rice
1/4 cup brown rice
2 1/2 cups water
1/ 2 teaspoon kosher salt
2 cups fresh or frozen and defrosted Cranberries, halved
1 cup Walnuts, roasted
8 Green Onions, chopped
the juice and zest of 1 orange
1/2 cup sugar
2 tablespoons apple cider vinegar
1 tablespoon olive oil
3 tablespoons fresh chopped parsley
a pinch of kosher salt
1. Preheat oven to 350 degrees for roasting walnuts. Combine wild rice, brown rice and water in a medium saucepan. Add 1/2 teaspoon kosher salt. Bring to a boil and reduce to a simmer. Cover with a tightly fighting lid and simmer for 30-40 minutes, or until water is absorbed and rice is tender. When rice is done, remove from heat, and leave covered to rest for 10-15 minutes.
2. Spread nuts over a large cookie sheet. Roast at 350 degrees in the oven for 5-10 minutes, or until they smell fragrant. In a large mixing bowl, combine halved cranberries, chopped green onions, orange zest and juice, sugar, apple cider vinegar, olive oil, freshly chopped parsley, a pinch of kosher salt and roasted walnuts. Toss to combine. Add rice and toss well. Let set at least 15 minutes before serving.
