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- 1 cup wild rice
- 1 teaspoon salt
- 1/2 cup walnuts
- 8 ounces cranberries, fresh or thawed frozen
- 1/2 cup sugar
- 2 tablespoon vegetable or olive oil
- 1 tablespoon rice vinegar
- 3 green onions, chopped (including green tops)
1.Combine wild rice, salt and 1 qt water in a large saucepan. Bring to a boil over high heat. Cover, reduce heat, and simmer until rice is tender to bite and most grains have split open, 45 to 60 minutes. Drain in a colander and let cool. 2.Meanwhile, spread walnuts on a cookie sheet and toast in a 325 degree oven until lightly golden, about 10 minutes. Coarsely chop. 3.Sort cranberries, discarding any stems and bruised or decayed fruit; cut each cranberry in half. 4.In a saucepan over medium-high heat, stir the sugar and 1/2 cup water until the sugar is dissolved and mixture boils. Remove from heat; stir the halved cranberries. Gently stir occasionally until insides of cranberries have turned red but are still firm, 8 to 12 minutes. Pour through a strainer into a bowl, reserving the cranberry-sugar syrup. 5.In a large bowl gently mix wild rice, cranberry halves, oil, and vinegar. Stir in 2 tablespoons cranberry syrup; taste and add up to 1/4 cup more syrup to sweeten and moisten salad as desired. Stir in green onions. Cover and chill for at least 4 hours or up to 1 day. 6.Stir in walnuts before serving.
- Cranberry and Wild Rice Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource