Wild-Rice Salad With Spiced Pepitas, Sun-Dried Cranberries & Apple-Cider Vinaigrette
Recipe: #18824
May 05, 2015
Categories: Salads, Vegetable Salad, Grains, Fruit, Cranberry, Native American, Brunch, Entertaining, July 4th, Labor Day, Mother's Day, Summer, Gluten-Free, Kosher, No Eggs, Non-Dairy, Vegetarian, Wild Rice more
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Original is 4 servings
Ingredients
- RICE
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- SALAD
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- Garnish
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Nutritional
- Serving Size: 1 (230.5 g)
- Calories 571.8
- Total Fat - 40.5 g
- Saturated Fat - 5.9 g
- Cholesterol - 68 mg
- Sodium - 460 mg
- Total Carbohydrate - 41 g
- Dietary Fiber - 6.7 g
- Sugars - 3.5 g
- Protein - 14.1 g
- Calcium - 33.9 mg
- Iron - 2.5 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Garnish: toasted in oven.
Step 2
Mix all together, put on baking sheet. Bake 425 degrees stirring but dont burn, 10 minutes until toasted.
Step 3
Cook rice in chicken stock for 1 hour.
Step 4
Mix the vinegar and oil and cranberries together, let set while rice is cooking and cooling.
Step 5
Mix all stuff with rice, toss. Top with pumpkin seeds.
Tips & Variations
No special items needed.
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