Wild Rice Salad

Name: Wild Rice Salad
Yield: Makes 4 Servings
Ingredients: Pomegranate seeds, ¼ cup (1 oz/30 g) (optional); Wild rice, ¾ cup (4½ oz/140 g); Salt and freshly ground pepper; Dried cranberries, ⅓ cup (2 oz/60 g); Walnuts, ⅓ cup (2½ oz/75 g) lightly toasted and chopped; Celery, 1 large stalk, chopped; Walnut or canola oil, 1 tablespoon; Oranges, 1–2, preferably navel, peeled, sectioned, and chopped (see cook’s tip); Fresh orange juice, ¼ cup (2 fl oz/60 ml)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Wild rice, ¾ cup (4½ oz/140 g)
Salt and freshly ground pe

Dinner
Gluten-free
Vegan

Method

Cook the rice

In a large saucepan, combine the rice, 3 cups (24 fl oz/750 ml