Cranberry Rice Salad Recipes

CRANBERRY RICE SALAD

Steps:

• Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions. , In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds.

CRANBERRY PECAN RICE SALAD

Steps:

• Toss all ingredients together with 1/2 of the dressing
• Cover and chill 30 minutes. Reserve the rest of the dressing for time of service

CRANBERRY RICE SALAD

Steps:

• 1. Mix all ingredients together in a large bowl... reserving some of the mandarine oranges and chopped nuts as a garnish.
• 2. serve chilled over lettuce leaves or just spoon into dessert bowls and enjoy
• 3. *optional* can sub pecans or dry roasted cashews in place of walnuts... or can leave the nuts out entirely if you choose.

CRANBERRY AND ALMOND RICE PILAF

Steps:

• Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
• Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
• Pour chicken broth into skillet and season with kosher salt and black pepper.
• Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
• Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

CRANBERRY RICE

Steps:

• Bring the brown rice and 1 1/2 cup of water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and almost all the liquid has been absorbed, 45 to 50 minutes. Mash the cranberry sauce in a small bowl with a fork until almost smooth, and stir the sauce into the brown rice, mixing well to tint the rice a slight pink color. Cover, and let steam for about 5 minutes.
• Place the dried cranberries into a microwave-safe bowl, and cook on high setting in a microwave oven just until hot, about 30 seconds. Stir the cranberries into the rice. Season to taste with salt and black pepper; serve sprinkled with pecans.

CRANBERRY WILD RICE SALAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired.

HARVEST TURKEY, CRANBERRY AND BROWN RICE SALAD

Steps:

• TO PREPARE DRESSING Place orange juice, vinegar and tarragon in small, heavy saucepan over medium-high heat. Cook, watching carefully, until mixture is reduced to half, about 6 tablespoons.
• Pour into bowl. Whisk in garlic, salt, pepper and oil until blended. Set aside.
• TO PREPARE SALAD Melt butter in heavy medium-size saucepan over medium heat. Add rice; stir until all grains are coated well.
• Add stock and bring to a boil. Reduce to a simmer and cook, covered, until tender, 30 to 40 minutes.
• Remove from heat; let cool. Toss rice with dressing.
• Add turkey, cranberries, pecans, green onions, grapes, 1 tablespoon fresh or 1 teaspoon dried tarragon and orange zest. Taste and season salad with salt, pepper and additional tarragon, if desired.
• (Salad can be prepared 1 to 2 days ahead, covered and refrigerated. Bring to room temperature 30 minutes before serving.)
• TO SERVE Arrange border of lettuce leaves on serving plate if you wish. Mound salad on top. Garnish with chopped tarragon and border of orange slices, if desired.
• Note: Texmati rice, a long-grain American basmati rice, works well in this recipe. Cook it as you would the brown rice, 20 to 25 minutes, and then remove from heat and keep covered 10 minutes.

FETA, CRANBERRY AND WALNUT RICE SALAD

Steps:

• Prepare rice according to package directions. Cool. In small bowl, place cranberries and cover with hot water. Let stand for 5 minutes; drain. In separate small bowl, combine dressing ingredients. Combine cranberries, walnuts, scallions, oranges and feta cheese. Add to rice. Add dressing and toss. Chill at least 20 minutes for flavors to blend.