Best Wild Rice And Cranberry Salad With Candied Walnuts Recipes

CRANBERRY WILD RICE

Cranberry Wild Rice image

Nuts are a wonderful source of protein and nutrition so I look for ways to add them to all of my dishes. The addition of cranberries in this recipe makes it perfect for fall.-Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 cups water
3/4 cup uncooked wild rice
1 small red onion, chopped
1/2 cup chopped dried cranberries
1 teaspoon dried thyme
1 tablespoon olive oil
3 garlic cloves, minced
2 tablespoons pine nuts, toasted

Steps:

In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.

Nutrition Facts : Calories 238 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 6g protein.

WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS

Wild Rice With Mushrooms, Cranberries And Walnuts image

Provided by Amanda Hesser

Categories side dish

Time 20m

Yield 6 - 8 servings

Number Of Ingredients 11

Ingredients

Salt
2 cups wild rice
1 cup wheat berries, soaked in 3 cups water overnight and drained
3/4 cup dried cranberries
2 tablespoons canola oil or other neutral oil
6 medium or 3 large portobello mushrooms, cleaned, stemmed and in large dice (3 cups)
Freshly ground black pepper
1 1/2 cups chopped walnuts
2 small shallots, minced
2 tablespoons chopped flat-leaf parsley
2 tablespoons walnut oil

Steps:

Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 19 grams, Carbohydrate 61 grams, Fat 22 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 11 grams, TransFat 0 grams