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Wild rice and cranberry salad

Name: Wild rice and cranberry salad
Yield: Serves 6
Cuisine: American recipes
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

Published: 31 Dec 10
Updated: 18 Mar 24

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

Our turkey and wild rice pilaf with pecans and cranberries is a great way to use up some festive turkey.

Easy
January 2011

Test kitchen approved

Serves 6
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.

Our turkey and wild rice pilaf with pecans and cranberries is a great way to use up some festive turkey.

Nutrition: per serving

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

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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

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Method

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.
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.
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.