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Whole Foods' Wild Rice Salad




Source of Recipe


Whole Foods Market (You Asked For it) FT Laud Sun-Sentinel


Recipe Introduction


Q. My husband and I love Whole Foods Market's Wild Rice Salad that includes dried cranberries, scallions and nuts. I would love it if you would print the recipe for this delicious, light and full-of-flavor salad.

A. Brian Collaro, the Florida region associate prepared foods coordinator for Whole Foods Markets, furnished us with the recipe for the Wild Rice Salad.

According to Collaro, you can customize this salad by substituting different types of nuts and dried fruits for the pecans and cranberries. Try using dried cherries and almonds, for instance.

One of our tasters who doesn't like wild rice was converted with her first forkful of this salad. It is the perfect combination of flavors and textures.

We enjoy wild rice with its nutlike flavor and chewy texture. Whole Foods' use of this grain in a delicious salad combined with dried cranberries, sweet peppers, scallions, parsley and pecans and dressed with a raspberry vinaigrette is a treat. Make this several hours or even a day ahead so the flavors can get fully acquainted.

You can substitute different nuts and dried fruits for the pecans and cranberries, giving this delicious salad a whole new dimension. Be sure to make this several hours or even a day ahead so the flavors can mingle.



List of Ingredients




1 cup wild rice

1/3 cup firm-packed dried cranberries

½ yellow, red or orange bell pepper (we liked the yellow), cored, seeded and chopped

2 tablespoons fine-chopped fresh parsley

4 large scallions, white and 1-inch green part, finely chopped

¾ cup pecan pieces

1/3 cup raspberry vinaigrette*

1 1/2 tablespoons balsamic vinegar

Salt and fresh-ground black pepper, to taste



Recipe



Cook the wild rice according to package directions. Drain, if necessary, and place in a large mixing bowl. Let cool to room temperature, stirring occasionally.

When the rice is cool, add the cranberries, bell peppers, parsley, scallions and pecans; toss to mix.

In a small bowl, whisk together the raspberry vinaigrette, balsamic vinegar, salt and pepper. Pour over the rice mixture and toss well to make sure everything is coated. Season with salt and pepper, if needed. Cover and refrigerate 6 to 8 hours or up to 3 days. Toss again before serving. Makes 6 servings.

Per serving: 273 calories, 48 percent calories from fat, 15 grams total fat, .98 gram saturated fat, no cholesterol, 33 grams carbohydrates, 4 grams total fiber, 8 grams total sugars, 29 grams net carbs, 6 grams protein, 109 milligrams sodium.

*The recipe specified Annie's Raspberry Vinaigrette, which is available at supermarkets and gourmet shops, but we used Kraft Organic Raspberry Vinaigrette, available in most supermarkets. It worked fine.