Wild Rice Salad With Sun-Dried Cherries

Recipe from Convito Italiano

Adapted by Florence Fabricant

Published November 19, 1991

Total Time
3 hours
Rating
5(32)
Comments
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—Florence Fabricant

Featured in: Thanksgiving Blessing for the Cook: Takeout, With Seconds on Tradition

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Ingredients

Yield:6 servings

  • ½ cup sun-dried cherries or cranberries

  • ½ cup dry red wine

  • 1 cup raw wild rice

  • 3 cups chicken stock or water

  • ¼ cup chopped scallions

  • ½ cup chopped walnuts

  • 3 tablespoons balsamic vinegar

  • ½ teaspoon Dijon-style mustard

  • ¼ cup extra-virgin olive oil

  • Salt and freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

30 grams carbs; 4 milligrams cholesterol; 317 calories; 8 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 3 grams fiber; 491 milligrams sodium; 9 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the cherries or cranberries in a bowl, pour the wine over them and set aside to soak 2 to 3 hours.

  2. Step 2

    Put the rice and stock in a saucepan, bring to a boil, cover and reduce heat to a simmer. Cook about 45 minutes, until the rice is tender and has absorbed most of the liquid.

  3. Step 3

    Drain the rice well and put it in a bowl. Drain the cherries and add them to the rice, along with the scallions and walnuts.

  4. Step 4

    Beat the vinegar and mustard together, beat in the oil, pour the dressing over the rice and toss. Season to taste with salt and pepper.

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Ratings

5 out of 5
32 user ratings
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Comments

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Diane

I also meant to say that you might want to change the total time since soaking the cherries takes most of that three hours. This recipe really doesn't call for a long prep time.

Diane

This was so delicious! There were only two of us so I halved the recipe. I needed a bit of green in it so I added about 3 cups of chopped kale to the last 5 minutes of cooking the wild rice (just placed it on top), then drained it all together and made the rest of the salad. Didn't have green onions or pecans so used shallots and almonds. Still wonderful! And since I only used 1/4 cup of wine, there was plenty left for me!

DrJim

Perfect as is, great served warm as a side dish.

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Credits

Adapted from Convito Italiano

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