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Wild-Rice Salad With Spiced Pepitas, Sun-Dried Cranberries & Apple-Cider Vinaigrette

Here's how you make Wild-Rice Salad With Spiced Pepitas, Sun-Dried Cranberries & Apple-Cider Vinaigrette
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  • Servings: 4
  • Prep: 2h
  • Cook: 60m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • RICE
  • 5.6 ounces dry wild rice (1 cup dry)
  • 4 cups chicken stock
  • SALAD
  • 1/2 cup apple-cider vinegar
  • 1/2 cup oil (vegetable oil)
  • 2.4 ounces pine nuts (1/2 cups, toasted)
  • Scallions (1 bunch, green part only, sliced on bias)
  • 2 whole (6 ounces) carrots, julienned
  • 1.4 ounce dried cranberries (1/3 cup, sun-dried)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, as needed
  • 1/2 cup chopped watercress (as needed)
  • Garnish
  • 1/4 cup pumpkin seeds (pepitas)
  • 1 teaspoon oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/4 teaspoon chile powder
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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