Wild rice and cranberry salad

Wild rice and cranberry salad
  • Serves icon Serves 6
  • Time icon Takes 10 minutes to make, 25-30 minutes to cook, plus cooling

This wild rice and cranberry salad recipe is vegetarian, but its flavours are bold enough to complement a rich meat dish.

Nutrition: per serving

Calories
349kcals
Fat
10.2g (3.2g saturated)
Protein
11.1g
Carbohydrates
50.3g (4.2g sugars)
Salt
0.7g
Calories
349kcals
Fat
10.2g (3.2g saturated)
Protein
11.1g
Carbohydrates
50.3g (4.2g sugars)
Salt
0.7g

Ingredients

  • 25g butter
  • 200g wild rice
  • 750ml vegetable stock, hot
  • 50g dried cranberries
  • 100g fresh or frozen cranberries (defrosted)
  • Pared zest and juice of 1 orange
  • 150g basmati rice, rinsed
  • Bunch of spring onions, chopped
  • Large bunch of fresh flatleaf parsley, finely chopped
  • 3 tbsp extra-virgin olive oil

Method

  1. Melt the butter in a large pan, add the wild rice, stirring to coat, then pour in the stock. Add the dried and fresh/frozen cranberries and the orange zest. Cover and simmer for 25-30 minutes until the rice is tender and the stock is absorbed. Set aside to cool.
  2. Meanwhile, put the basmati rice in another pan and cover with cold water. Bring to the boil, then simmer gently, uncovered, for 10-12 minutes until the rice has absorbed all the water and is tender and fluffy. Set aside to cool.
  3. When both types of rice are cool, fluff them up with a fork and tip into a serving bowl. Fold through the spring onions, parsley, olive oil and a splash of orange juice, then season. Taste and adjust the seasoning, adding more orange juice or olive oil to taste.

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