See more
Cranberry Rice Salad

Cranberry Rice Salad

Oxmoor House JANUARY 2005

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 169
  • Fat: 4.7g
  • Saturated fat: 0.5g
  • Protein: 2.6g
  • Carbohydrate: 30.2g
  • Cholesterol: 0mg
  • Iron: 7.3mg
  • Sodium: 234mg
  • Calories from fat: 24%
  • Fiber: 3.3g
  • Calcium: 16mg

Go to full version of

Cranberry Rice Salad recipe