This colorful rice dish features dried
cranberries, snow peas, red peppers and of course - walnuts.
The orange zest and Dijon mustard give the salad a delicate but
tasty twist. It can be served hot or cold.
Brown & Wild Rice, California
Walnuts And Dried Cranberry Salad
1 cup coarsely chopped California walnuts
2 cups water
1/2 teaspoon salt
1 cup brown rice and wild rice blend
1 garlic clove, minced
1 teaspoon minced orange zest
2 teaspoons coarse Dijon mustard
2 tablespoons orange juice concentrate
1/4 cup sherry vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 red pepper, quartered lengthwise, thinly sliced
3 green onions, thinly sliced
1/2 cup snow peas, sliced 1/4 inch on the diagonal
- In dry skillet, toast walnuts over medium
to 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 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.
Makes 6 to 8 servings
Recipe and photograph provided courtesy
California Walnuts.
