Wild Rice Salad with Cranberries
This article has not been rated yet.
4 to 6 servings
Here’s a use for that package of wild rice your Aunt Gertrude brought back for you from her trip up north. A genuine Canadian grain, it’s still harvested by hand. If you prefer, you can use 2 cups (500 mL) of a wild and white rice blend instead, and cook according to the directions on the package.
- 1 cup uncooked wild rice , rinsed and drained
- 1 cup uncooked brown rice , rinsed and drained
- 2 cups frozen green peas
- 4 green onions , sliced
- 2 stalks celery , sliced
- 1/2 cup dried cranberries
- 1/2 cup olive oil , or vegetable oil
- 1/4 cup cider vinegar , or wine vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp granulated sugar
- First you’ll have to cook the wild and brown rice – separately.
- In a medium saucepan, combine the wild rice with 4 cups (1 L) water. Bring to a boil over high heat, then stir, cover and reduce the heat to low. Cook until all the water has been absorbed and the rice is tender, but not mushy. Transfer to a bowl and let cool.
- In another saucepan, combine the brown rice with 3 cups (750 mL) water. Bring to a boil over high heat, then stir, cover and reduce the heat to low. Cook until all of the water has been absorbed and the rice is tender, but not mushy. Transfer to the same bowl as the wild rice. Have your child help you add the peas, green onions, celery and cranberries. Toss to combine. But gently, please.
- In a small bowl, whisk together the olive oil, vinegar, soy sauce, sesame oil and sugar. Pour over the rice mixture, and toss until everything is coated and evenly combined. Chill and serve.