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Brown and Wild Rice, Walnut and Dried Cranberry Salad https://www.metro.ca/userfiles/image/recipes/salade-riz-brun-sauvage-noix-grenoble-canneberges-4250.jpg PT15M PT45M PT1H10M
In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes or until lightly browned. In medium saucepan, bring water and salt to boil. Add rice, stir well, cover and reduce heat to simmer. Cook for 40 to 45 minutes or until rice is tender and all water has been absorbed. Remove from heat. Let stand 10 minutes. In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and sherry vinegar. Slowly whisk in oil and salt. Transfer cooked rice to large bowl. Add half the orange mixture and toss gently to coat well. Cool to room temperature. Add walnuts, cranberries, red pepper, green onions and snow peas just before serving. Toss. Add remaining dressing to lightly coat vegetables. Toss again and serve.
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1 cup (250 mL) coarsely chopped california walnuts 2 cups (500 mL) water 1/2 tsp. (2 mL) Salt 1 cup (250 mL) brown rice and wild rice blend 1 garlic clove, minced 1 tsp. (5 mL) minced orange zest 2 tsp. (10 mL) Dijon mustard 2 Tbsp. (30 mL) orange juice concentrate 1/4 cup (60 mL) sherry vinegar 1/2 cup (125 mL) extra virgin olive oil 1/2 tsp. (2 mL) Salt 1/2 cup (125 mL) dried cranberries 0.500 red pepper, quartered lengthwise, thinly sliced 3 green onions, thinly sliced 1/2 cup (125 mL) snow peas, slicedon the diagonal
Brown and Wild Rice, Walnut and Dried Cranberry Salad

Brown and Wild Rice, Walnut and Dried Cranberry Salad

Rate this recipe
6 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:15
Preparation
0:45
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    coarsely chopped california walnuts
  • 2 cups
    (500 mL)
    water
  • 1/2 tsp.
    (2 mL)
    Salt
  • 1 cup
    (250 mL)
    brown rice and wild rice blend
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    LAL QILLA PRESIDENT OR SELLA BASMATI RICE

    LAL QILLA PRESIDENT OR SELLA BASMATI RICE

    $8.99 ea.

    4.54 kg, SELECTED VARIETIES


  • 1
    garlic clove, minced
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  • 1 tsp.
    (5 mL)
    minced orange zest
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  • 2 tsp.
    (10 mL)
    Dijon mustard
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  • 2 Tbsp.
    (30 mL)
    orange juice concentrate
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    SAVE $1.30
    TROPICANA, SIMPLY REFRIGERATED JUICE OR MOTT'S CLAMATO COCKTAIL

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  • 1/4 cup
    (60 mL)
    sherry vinegar
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  • 1/2 cup
    (125 mL)
    extra virgin olive oil
  • 1/2 tsp.
    (2 mL)
    Salt
  • 1/2 cup
    (125 mL)
    dried cranberries
  • 0.500
    red pepper, quartered lengthwise, thinly sliced
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  • 3
    green onions, thinly sliced
  • 1/2 cup
    (125 mL)
    snow peas, slicedon the diagonal
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Imprimer ma sélection

Preparation

In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes or until lightly browned.

In medium saucepan, bring water and salt to boil. Add rice, stir well, cover and reduce heat to simmer. Cook for 40 to 45 minutes or until rice is tender and all water has been absorbed. Remove from heat. Let stand 10 minutes.

In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and sherry vinegar. Slowly whisk in oil and salt.

Transfer cooked rice to large bowl. Add half the orange mixture and toss gently to coat well. Cool to room temperature.

Add walnuts, cranberries, red pepper, green onions and snow peas just before serving. Toss.

Add remaining dressing to lightly coat vegetables. Toss again and serve.

Source : California Walnuts

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Gluten-free recipes

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Lactose-free recipes

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