Best 3 Flavorful Cranberry Rice Salad Recipes
In this article, we present a collection of delectable cranberry rice salad recipes that offer a vibrant blend of flavors and textures. From a refreshing and tangy Cranberry Orange Rice Salad to a hearty and savory Cranberry Wild Rice Salad with Feta, these recipes cater to diverse preferences. Each dish combines the goodness of cranberries, fluffy rice, and an array of complementary ingredients, resulting in a medley of colors, flavors, and textures that will tantalize your taste buds.
**Cranberry Orange Rice Salad:**
This classic salad features a harmonious balance of sweet and tangy flavors. Succulent cranberries, juicy oranges, and tender rice come together in a refreshing medley, complemented by crisp celery, crunchy walnuts, and a tangy dressing made with mayonnaise, Dijon mustard, and honey.
**Cranberry Wild Rice Salad with Feta:**
This hearty and savory salad is a perfect blend of flavors and textures. Nutty wild rice, tart cranberries, and crumbled feta cheese create a delightful combination. The addition of crunchy pecans, tender dried apricots, and a flavorful dressing made with olive oil, vinegar, and herbs elevates this salad to a satisfying meal.
**Cranberry Quinoa Salad with Roasted Butternut Squash:**
This vibrant salad combines the goodness of cranberries, quinoa, and roasted butternut squash. The roasted squash adds a sweet and savory dimension to the salad, while the cranberries provide a delightful tartness. A tangy dressing made with lemon juice, olive oil, and honey brings all the flavors together, resulting in a wholesome and satisfying dish.
**Cranberry Pistachio Rice Salad:**
This colorful and flavorful salad is a delightful combination of sweet and savory. The bright red cranberries and green pistachios add a vibrant touch to the fluffy rice. A tangy dressing made with mayonnaise, lemon juice, and honey complements the flavors of the cranberries and pistachios, creating a refreshing and satisfying salad.
**Cranberry Pecan Stuffed Bell Peppers:**
These stuffed bell peppers are a delightful and unique way to enjoy the goodness of cranberries. Bell peppers are filled with a savory mixture of cooked rice, tart cranberries, crunchy pecans, and a blend of herbs and spices. The sweet and tangy cranberry sauce adds a finishing touch to this flavorful dish.
With this diverse collection of cranberry rice salad recipes, you can add a pop of color and flavor to your meals. Whether you prefer a light and refreshing salad or a hearty and savory main course, these recipes offer something for every palate. So, get ready to embark on a culinary journey filled with vibrant flavors and textures.
PERSIAN CRANBERRY RICE PILAF
Fragrant, slightly sweet, and delicious, Persian cranberry rice pilaf. This rice pilaf is perfect to serve as a side for Thanksgiving. It's studded with dried cranberries and pistachio and super fragrant from sweet saffron. This saffron rice will be a hit all around!
Provided by Marzia
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Wash the basmati rice thoroughly and soak in water for 30 minutes. If you've got the time soak for up to 2 hours. The longer you soak, the more tender the rice.
- Heat the ghee or butter over medium heat in a 10-inch skillet. Add the onions and sauté them for 3 -4 minutes until they turn translucent. Add the turmeric, sumac powder, cranberries, and salt. Allow the cranberries to cook for 1 minute, then add the sugar, along with 2 tablespoons of water so the onions and cranberries can soak up the sugar. Allow to cook for 3 minutes or until the cranberries soak up all the liquid, turn off the stove and remove from heat.
- Fill a large pot with water and bring to a boil (see notes). Drain the rice and add to the boiling water and cook on medium heat for 6-8 minutes or until al dente. Drain the rice and rinse under cool running water to stop cooking; drain. Pour the tablespoon of olive oil into the base of the same pot. Add the rice and pour the saffron water over the rice evenly. Top with the cranberry mixture and the pistachios. Wrap the lid of the pot with a thin kitchen towel and cover the pot. This helps build steam to help cook the rice through. Cook the rice on high for 3 minutes, then turn the heat down to super-low and continue to cook for 10 more minutes. Turn off heat and let the rice sit for 5 minutes. Serve warm.
WILD RICE SALAD WITH CRANBERRIES AND PECANS
Wild rice salad with cranberries, pecans, green onions, orange zest, and wild rice. A perfect accompaniment to many fall and winter dishes - roast chicken, stews, pork chops.
Provided by Elise Bauer
Categories Salad Side Dish Cranberry Rice Rice Salad Salad Wild Rice
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Make the rice: Use the amount of water for the rice according to instructions on the rice package. Typically straight brown rice is a 1:2 ratio of rice to water. Straight wild rice is a ratio of 1:3 of wild rice to water. For this brown rice wild rice mix that I got from a bin (no package) I used a ratio of 1 cup of rice to 2 1/3 cups of water. Bring rice, 1/2 teaspoon salt, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.
Nutrition Facts : Calories 182 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 231 mg, Sugar 10 g, Fat 11 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
WILD RICE SALAD WITH CRANBERRIES AND PECANS RECIPE
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Steps:
- Add rice, salt and 3 1/2 cups water to a pot and bring to a boil. Turn heat down to low, cover and simmer until rice is done, about 50 minutes. Transfer rice to strainer to drain any excess water, then set aside to cool.
- Combine rice with cranberries, pecans, scallions, olive oil, vinegar, orange zest, orange juice, and honey. Season to taste with salt and pepper, then serve.
Nutrition Facts : Calories 311 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 319 mg, Sugar 18 g, Fat 21 g, ServingSize serves 4, UnsaturatedFat 0 g
Tips:
- Cook the rice al dente: Al dente rice has a slightly firm texture and holds its shape well in salads. To achieve al dente rice, cook it for about 10-12 minutes less than the package instructions.
- Use a flavorful broth: The broth you use to cook the rice will add flavor to the salad. For a more flavorful salad, use a broth that is made with herbs, spices, or vegetables.
- Add a variety of vegetables: Vegetables add color, texture, and nutrients to the salad. Some good choices for a cranberry rice salad include celery, carrots, bell peppers, and onions.
- Use fresh cranberries: Fresh cranberries have a tart and tangy flavor that complements the sweetness of the rice and the other ingredients in the salad. If you can't find fresh cranberries, you can use frozen or dried cranberries instead.
- Make the dressing ahead of time: The dressing for the salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it easy to assemble the salad when you're ready to serve it.
Conclusion:
Cranberry rice salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's also a great way to use up leftover rice. With its鮮豔色澤, delightful blend of flavors, and ease of preparation, this salad is sure to be a hit at your next gathering.
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