Cranberry Rice Salad

Oxmoor House
7 servings (serving size: 1/2 cup)


+ Add To Shopping List
1 1/2 cups water
2/3 cup uncooked long-grain brown rice
1/3 cup chopped pecans
1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
1/2 cup chopped green onions
1/2 cup dried cranberries (such as Craisins)
3 tablespoons sugar
3 tablespoons cider vinegar
3 tablespoons low-sodium soy sauce
1 teaspoon grated peeled fresh ginger
1 teaspoon grated orange rind
1/4 teaspoon crushed red pepper


Prep: 10 Minutes
Cook: 40 Minutes
Other: 5 Minutes

Place water in a small saucepan; bring to a boil. Add rice; cover, reduce heat, and cook over medium-low heat 30 minutes or until liquid is absorbed. Place rice on a baking sheet in a thin layer; let stand 5 to 10 minutes or until completely cooled.

Meanwhile, place a medium nonstick skillet over medium-high heat; add pecans, and cook 3 minutes, stirring frequently, until lightly browned. Remove from heat and set aside.

Combine rice, water chestnuts, and next 8 ingredients in a large bowl; stir in pecans, and toss gently.

Created date

March 2010

Nutritional Information

Calories 169
Fat 4.7 g
Satfat 0.5 g
Protein 2.6 g
Carbohydrate 30.2 g
Cholesterol 0 mg
Iron 7.3 mg
Sodium 234 mg
Caloriesfromfat 24 %
Fiber 3.3 g
Calcium 16 mg