This year I again participated the the "Season's Eatings" Blogging Event, hosted by Katie at
Thyme for Cooking, the Blog. I received a package from Kate at Kate in the Kitchen, containing wild rice from Minnesota, some dried cranberries, and a recipe for Cranberry Wild Rice Salad.
1 c. wild rice
3 c. broth or cooking liquid of choice
1/2 c. dried cranberries
2 green onion, chopped
1 stalk of celery, sliced
3 T. olive oil
2 T. white wine vinegar
2 T. dijon mustard
1/2 t. sugar
1/4 t. each of salt and pepper
Rinse rice well and combine with liquid in a saucepan. Bring to a boil, then simmer until liquid is mostly absorbed. Remove cover and allow to simmer until liquid is gone. Cool slightly.
In a large bowl, combine chicken or turkey, cranberries, onion, and celery. Whisk together oil, vinegar, mustard, sugar, salt and pepper until combined.
Add rice to bowl and half of the vinaigrette. Toss gently. Adjust seasoning and add more dressing if needed. Chill several hours or up to a day before serving.
The salad was tangy and delicious, with lots of textures. Thanks, Kate!
