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Fruited Wild Rice Salad

Oxmoor House
Prep time 45 mins
Cook time 10 mins
Chill time 4 hrs
Yield 12 servings (serving size: 1/2 cup)

Ingredients

  • 1 (6-ounce) package fast-cooking recipe long-grain and wild rice (such as Uncle Ben's)
  • 3 large tangelos
  • 1 cup chopped Gala or Fuji apple
  • 1 cup chopped Granny Smith apple
  • 1/2 cup dried cranberries
  • 2 green onions, thinly sliced
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon chopped fresh rosemary
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons pine nuts, toasted
  • Rosemary sprigs (optional)

Nutrition Information

  • calories 106
  • fat 2.1 g
  • satfat 0.4 g
  • protein 2.1 g
  • carbohydrate 20.2 g
  • cholesterol 0 mg
  • iron 0.7 mg
  • sodium 285 mg
  • caloriesfromfat 18 %
  • fiber 1.9 g
  • calcium 23 mg

How to Make It

  1. Cook rice according to package directions, using 2 cups water. Omit salt, fat, and seasoning packet; cool completely.

  2. Section tangelos over a bowl; reserve 2 tablespoons juice.

  3. Combine cooked rice, tangelo sections, apple, and next 4 ingredients in a large bowl; toss gently.

  4. Whisk together 2 tablespoons tangelo juice, vinegar, and next 4 ingredients; drizzle over rice mixture. Sprinkle with pine nuts; toss well. Cover and chill up to 4 hours. Garnish with rosemary sprigs, if desired.

Oxmoor House Healthy Eating Collection