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    uncle_ben_s_wild_rice_salad_with_cranberries_605_385

    Vegetarian

    Wild Rice Salad With Cranberries and Hazelnuts Recipe

    recipes:
    • Quick/Easy Meals (UNDER 30M)
    • Vegetarian
    • Vegetarian
    • Stovetop
    • Long Grain & Wild
    • Flavored Grains
    • Bake
    • 15 - 30 MIN
    uncle_ben_s_wild_rice_salad_with_cranberries_605_385
    • Servings
      12
    • Prep
      15 – 30 min
    • Nutty

      Nutty

    About this dish

    Here’s a side dish that makes every meal better! UNCLE BEN’S® Long Grain & Wild Rice, Original Recipe perfectly melds with apricots and cranberries to create an American classic.

    Ingredients

    • 2 boxes UNCLE BEN’S® Long Grain & Wild Rice, Original Recipe 
    • 1/2 cup orange juice, freshly squeezed 
    • 1/4 cup balsamic vinegar 
    • 1 teaspoon finely chopped shallots
    • 1 tablespoon Dijon mustard 
    • 1 teaspoon finely chopped garlic
    • 1/4 cup extra-virgin olive oil 
    • 1/2 cup dried cranberries 
    • 1/2 cup roughly chopped toasted hazelnuts* 
    • 1/2 cup chopped dried apricots
    • 1/4 cup chopped Italian parsley 

    *To toast hazelnuts, preheat oven to 325°F. Spread hazelnuts on a cookie sheet and bake for 10 to 12 minutes or until slightly fragrant. Remove from oven and wrap hazelnuts in a dish towel. Rub the hazelnuts in the towel to remove the skins. Let nuts cool before chopping.

    Instructions

    1. Cook rice according to package instructions and cool.
    2. While rice is cooking, whisk together the orange juice, vinegar, shallots, Dijon mustard and garlic. Slowly whisk in olive oil until blended.
    3. Once rice is cool, stir in cranberries, hazelnuts, apricots and parsley. Pour vinaigrette into rice salad and toss to coat. Serve at room temperature.

    Nutrition

    Amount per serving (12 total)

    Calories: 220
    Total Fat : 8g 12%
    Saturated Fat : 1g 5%
    Trans Fat : 0g
    Sodium: 360mg 15%
    Carbohydrates: 33g 11%
    Dietary Fiber: 2g 8%
    Sugars: 6g
    Protein: 4g
     
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