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water rice carrots fresh parsley scallions fresh or ¼ lemon zest lemon juice olive oil vinegar fresh ginger walnuts
Viewed: 44 - Published at: a year agoIngredients
- 3 cups Water
- 1-1/2 cup Wild Rice Blend (such As Lundberg)
- 2 whole Large Carrots, Shredded
- 1 cup Fresh Parsley, Chopped
- 2 whole Scallions, Thinly Sliced
- 1 cup Fresh Or Frozen (thawed) Cranberries
- 1 teaspoon Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Cider Vinegar
- 1 Tablespoon Finely Chopped Fresh Ginger
- 1/4 teaspoons Salt
- 1/4 teaspoons Freshly Ground Black Pepper
- 1/2 cups Coarsely Chopped Walnuts
Method
- In a medium saucepan, add water and rice and bring to a boil. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let it sit, covered, for 15 minutes. (See note below if you want to serve this warm). Rice should be tender. Drain if necessary. Let it cool to room temperature.
- In a large bowl, combine carrots, parsley, scallions and cranberries. Set aside.
- In a small bowl, whisk together th lemon zest, lemon juice, olive oil, vinegar, ginger, salt, and pepper. Set aside.
- Heat walnuts in a small skillet over medium heat. Toast until fragrant, about 3 minutes. Remove from heat and let them cool.
- Once rice has cooled, combine it with the vegetables, walnuts and dressing. Serve immediately or refrigerate and serve chilled.
- Note: If you'd like to serve this warm, add cranberries, walnuts, and other vegetables to the saucepan with the rice after you have removed it from the heat and allowed it to sit for 10 minutes. Then cover and allow it to sit for an additional 5 minutes. Omit salad dressing and season with salt and pepper to taste.
- Recipe from Hannaford Fresh magazine, September/October 2014.
