Pear-and-Cranberry Wild Rice Salad

Bosc pears have a slender neck, wide base, and reddish-yellow skin.

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 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

Preparation

  1. Cook rice with dried cranberries according to package directions, omitting seasoning packet and butter. Reserve seasoning packet for another use.
  2. 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.
  3. Spray skillet with cooking spray; heat over medium-high heat. Add onion and shallot, and sauté 6 minutes or until tender.
  4. Stir together rice mixture, onion, shallot, and next 3 ingredients in a large bowl, and stir well. Cover and chill 1 hour.
  5. Stir in sliced almonds and pear just before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pear-and-Cranberry Wild Rice Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy