ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry Rice Salad

Prep time 10 mins
Cook time 40 mins
Other time 5 mins
Yield 7 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Healthy Eating Collection