Best 5 Cranberry Wild Rice Salad Recipes

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**Indulge in a Culinary Delight: Cranberry Wild Rice Salad - A Feast for the Senses**

Welcome to a culinary journey where flavors dance and textures harmonize in perfect union. The Cranberry Wild Rice Salad is not just a dish; it's an experience that tantalizes your taste buds and leaves you craving more. With its vibrant colors, delightful crunch, and burst of tangy sweetness, this salad is a true masterpiece.

This recipe brings together the nutty flavor of wild rice, the tartness of cranberries, the crunch of celery and almonds, and the creamy richness of avocado. Dressed in a tangy vinaigrette, this salad is a symphony of flavors that will keep you coming back for more.

But that's not all! This article also features two additional recipes that are sure to impress. The Cranberry Wild Rice Stuffed Bell Peppers offer a delightful twist on the classic stuffed pepper, with a flavorful filling that combines the goodness of wild rice, cranberries, and ground turkey. And for those who love a warm and comforting meal, the Cranberry Wild Rice Soup is an absolute must-try. With its creamy texture, savory broth, and hearty ingredients, this soup is the perfect antidote to a chilly day.

So, whether you're looking for a light and refreshing salad, a hearty and satisfying main course, or a cozy and comforting soup, this article has something for every palate. Get ready to embark on a culinary adventure as we explore the tantalizing flavors of the Cranberry Wild Rice Salad and its accompanying recipes.

Let's cook with our recipes!

WILD RICE, QUINOA & CRANBERRY SALAD



Wild Rice, Quinoa & Cranberry Salad image

This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. -Jerilyn Korver, Bellflower, California

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

2 cups uncooked wild rice
2 cartons (32 ounces each) reduced-sodium chicken broth, divided
1-1/2 cups quinoa, rinsed
1 medium onion, chopped
4 garlic cloves, minced
2 medium navel oranges
1 cup dried cranberries
1 cup sliced almonds
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
3 tablespoons olive oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons rice vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.

Nutrition Facts : Calories 317 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 595mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 6g fiber), Protein 11g protein.

WILD RICE, CRANBERRY AND WALNUT SALAD



Wild Rice, Cranberry and Walnut Salad image

Wild rice is actually the seed of an aquatic grass, native to North America. High in protein and carbohydrates and low in fat, it has a distinctive nutty taste and dark brown colour, and is often added to rice mixes for visual appeal and flavour. To cook rice in the microwave, place rice in a microwave-safe bowl with 2 cups of hot water. Microwave on high (100%) for 11 to 14 minutes or until liquid has mostly evaporated. Stir rice with a fork to separate grains.

Provided by Sonya01

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup basmati rice pilaf (we used Tilda brand, see tip)
1 cup dried cranberries
2 sticks celery, thinly sliced
1 cup walnuts, roughly chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

  • Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
  • Combine rice, cranberries, celery and walnuts in a bowl.
  • Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.

CRANBERRY WILD RICE SALAD



Cranberry Wild Rice Salad image

I first tried this recipe at a luncheon during a holiday home tour. Since cranberries grow well in this area, I love to use the dried variety to give recipes like this hearty salad color and tang. It's a thrill to make it for visitors. -Lyn Graebert, Park Falls, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 16

4 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/2 cup thinly sliced celery
1/2 cup chopped green pepper
1/2 cup frozen peas, thawed
1/2 cup dried cranberries
1/4 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/3 cup cranberry juice
1/3 cup vinegar
2 teaspoons olive oil
3/4 teaspoon dried basil
3/4 teaspoon sugar
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup chopped pecans, optional

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired.

Nutrition Facts :

TURKEY, WILD RICE AND CRANBERRY SALAD



Turkey, Wild Rice and Cranberry Salad image

This is something great to do with that leftover turkey. My friend Gail makes this with fresh cooked turkey.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups water
1 tablespoon water (in addition to the above)
1 cup wild rice
1/2 teaspoon salt
1 cup cranberries
1 tablespoon sugar
1/2 cup diced carrot
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
salt and pepper
3/4 lb cooked turkey, , shredded (, about 2 cups)
1/2 cup chopped celery
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1/4 cup raisins
green leaf lettuce

Steps:

  • Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
  • Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
  • Cool rice completely.
  • Set aside.
  • Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
  • Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
  • Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
  • Transfer to plate and refrigerate until chilled.
  • Steam carrots until crisp-tender, about 4 minutes.
  • Rinse carrot with cold water to cool.
  • Whisk olive oil, lemon juice and garlic to blend in small bowl.
  • Season dressing with salt and pepper.
  • Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
  • Pour dressing over.
  • Add cranberries and toss thoroughly.
  • (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
  • Divide salad among plates and serve.

WILD RICE & ORZO CRANBERRY SALAD



WILD RICE & ORZO CRANBERRY SALAD image

Categories     Salad     Side

Yield 15+ people

Number Of Ingredients 15

3.5 cups chicken stock for cooking of rice
3.5 cups water (or chicken stock) for orzo
1 cup (dry) wild rice
2 cups (dry) orzo
1/8 cup chopped italian parsley
1.5 cup chopped green onion (using plenty of green portion)
1.5 cups chopped pecans
2 cups chopped celery
2 cups dried cranberries
3/4 cup fruity wine (white zinfandel works well)
Dressing:
1/4 cup OJ concentrate
1/2 cup olive oil
1/4 cup seasoned rice vinegar
1/16 cup or 1.5 Tbsp grated fresh ginger

Steps:

  • Bring chicken stock for rice to boil and add wild rice simmer for 55 minutes covered. In separate saucepan, add cranberries and wine, bring up to boil and continue cooking on medium-low for 5 minutes and put in a bowl to cool. Next, bring water to boil for orzo, add orzo and cook pasta for 9 minutes. Note when done you won't need to drain orzo as it should absorb most of the liquid and you may need to add a bit more. You will likely have time to chop other ingredients while rice finishes. When rice done, put in a large bowl with orzo and combine well. Add celery, onion, parsley, pecans, and cranberries and mix well again. Add dressing and mix well again and chill.

Tips:

  • For the best flavor, use fresh cranberries. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
  • Wild rice takes longer to cook than white rice, so be sure to start cooking it early.
  • If you don't have any celery on hand, you can substitute another crunchy vegetable, such as carrots or jicama.
  • The dressing for this salad is made with a combination of mayonnaise, Dijon mustard, and honey. If you don't like mayonnaise, you can use Greek yogurt instead.
  • This salad is best served chilled, so be sure to refrigerate it for at least an hour before serving.

Conclusion:

This Cranberry Wild Rice Salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a new salad recipe, give this one a try. You won't be disappointed!

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