CRANBERRY & WILD RICE SALAD

prep time:: 10 MINUTES
cook time:: 20 MINUTES
total time:: 30 MINUTES

Serves 4-6

THIS JEWEL LIKE RICE DISH MAKES A FABULOUS PRESENTATION ON A HOLIDAY BUFFET TABLE. IT’S ALSO GREAT COLD WITH TURKEY SANDWICHES AND LEFT-OVER COLD BBQ CHICKEN.WHILE THE RICE IS COOKING, TOAST THE PECANS, CHOP THE CELERY AND SCALLIONS, AND SET OUT THE DRESSING INGREDIENTS.

ingredients

1 (14 OZ) CAN LOW-SODIUM CHICKEN BROTH
8 OUNCES WILD RICE (1 1/3 CUPS), RINSED
3 TBSP EXTRA-VIRGIN OLIVE OIL
2 TBSP WHITE WINE VINEGAR
SALT AND FRESHLY GROUND PEPPER
3/4 CUP PECANS, TOASTED AND COARSELY CHOPPED (TOAST IN DRY SKILLET OR TOASTER OVEN)
3/4 CUP DRIED CRANBERRIES
1/3 CUP FINELY CHOPPED CELERY
1/4 CUP THINLY SLICED SCALLIONS

directions

1
IN A LARGE SAUCEPAN, BRING THE BROTH AND 3 CUPS WATER TO A BOIL OVER HIGH HEAT. STIR IN A PINCH OF SALT AND THE WILD RICE AND RETURN TO A BOIL.REDUCE THE HEAT TO LOW AND SIMMER, UNCOVERED, (ACCORDING TO THE TIME ON PACKAGE), UNTIL RICE IS TENDER. DRAIN AND LET COOL.
2
IN A SERVING BOWL, WHISK TOGETHER THE OIL, VINEGAR, 1/2 TSP SALT, AND 1/2 TSP PEPPER. ADD THE RICE, PECANS, CRANBERRIES, CELERY, AND SCALLIONS AND TOSS UNTIL MIXED. SEASON WITH SALT AND PEPPER IF DESIRED AND SERVE.