Pear-and-Cranberry Wild Rice Salad

Southern Living
Bosc pears have a slender neck, wide base, and reddish-yellow skin.
Makes 6 servings


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1 (6-ounce) package long-grain and wild rice mix
1/2 cup sweetened dried cranberries
All Natural PAM Garlic Flavor Cooking and Seasoning Spray
1/2 cup sliced almonds
1/2 small red onion, chopped
1 shallot, chopped
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 Bosc pear, chopped


Cook rice with dried cranberries according to package directions, omitting seasoning packet and butter. Reserve seasoning packet for another use.

Spray a small skillet with cooking spray; heat over medium-high heat. Add almonds, and sauté 3 to 5 minutes or until toasted. Remove from pan, and set aside. Wipe skillet clean with a paper towel.

Spray skillet with cooking spray; heat over medium-high heat. Add onion and shallot, and sauté 6 minutes or until tender.

Stir together rice mixture, onion, shallot, and next 3 ingredients in a large bowl, and stir well. Cover and chill 1 hour.

Stir in sliced almonds and pear just before serving.

Created date

November 2003