Wild Rice Salad With Sun-Dried Cherries

Recipe from Convito Italiano

Adapted by Florence Fabricant

Total Time
3 hours
Rating
5(32)
Comments
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Ingredients

Yield:6 servings
  • ½cup sun-dried cherries or cranberries
  • ½cup dry red wine
  • 1cup raw wild rice
  • 3cups chicken stock or water
  • ¼cup chopped scallions
  • ½cup chopped walnuts
  • 3tablespoons balsamic vinegar
  • ½teaspoon Dijon-style mustard
  • ¼cup extra-virgin olive oil
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

317 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 9 grams protein; 491 milligrams sodium

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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