Recipe

Cranberry and rice salad

Feb 27, 2014 1:00pm
  • 45 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Cranberry and rice salad
  • 2/3 cup (130g) wild rice
  • 1/2 cup (100g) basmati rice
  • 1 cup (130g) dried cranberries
  • 1/4 cup (35g) slivered almonds, toasted
  • 2 green onions (shallots), finely sliced
  • 1/2 cup finely chopped coriander leaves
  • 1 tablespoon grated ginger
  • 1/2 cup (125ml) orange juice
  • 1 tablespoon extra virgin olive oil

Method

Cranberry and rice salad
  • 1
    Cook wild and basmati rice separately, according to packet directions. Drain and rinse under cold water. Drain again.
  • 2
    Combine rice, cranberries, almonds, green onion and coriander in a serving bowl.
  • 3
    Press ginger through a fine sieve to extract juice. Combine with orange juice and oil. Drizzle ginger mixture over salad and toss to coat. Season to taste and serve at room temperature.

The Latest from Food To Love