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Holiday Wild Rice Salad

November 27, 2011

Hello!  How was your Thanksgiving weekend? Mine was great, I’m pretty sure I ate my daily recommended allowance of calories times 33.  Turkey, stuffing, corn and mac casserole, rolls, ham, ham balls, mashed potatoes and gravy, peanut butter pie, pumpkin pie, raspberry dessert, pumpkin chiffon pie and beer…and wine.  That sums up about one day of this long weekend, as the rest weren’t far behind with goodies.

I also ate some of the salad I brought for Thanksgiving Dinner, which thankfully turned out not too bad for winging it.

I bought the ingredients at the grocery store at 4PM the day before Thanksgiving.  I knew when I parked in the second to last slot in a row, that maybe this wasn’t going to be fun.  Apparently this is their busiest day of the year – I’m marking that on the calendar for next year…to avoid.

Holiday Wild Rice Salad

Holiday Wild Rice Salad

1 box wild rice mix or a mix of wild rice and brown/long grain rice

2 C  water, approximate

1/2 C caramelized onions (chopped)

1/2 C toasted pecans

1/2 C dried cranberries (I used Craisins with Pomegranate juice)

4 T olive oil

2 T balsamic vinegar

2 T maple syrup

1/4 C fresh parsley, chopped – plus more for garnish

Salt & pepper to taste

Cook rice with water for approximately 30 minutes or until cooked tender.  Let cool to room temperature.

Meanwhile caramelize onions over low heat until very golden brown.  (I was making French Onion Soup so had a big pot in the fridge to steal from).

Add onions, dried cranberries and toasted pecans to rice and combine.

In small bowl whisk together oil, vinegar, maple syrup, parsley and salt and pepper.    Pour over rice and toss thoroughly.  Sprinkle with extra parsley and serve at room temperature or chilled.

Holiday Wild Rice Salad with pecans, cranberries

Might whip this one out come Christmas time, as it is quite festive with its red and green pops of color.

Hope you all had a great holiday and are now looking forward to the next one.  I’ve got the Christmas tunes blaring on Pandora and getting the rest of my decorations up today.  Life is good. 🙂

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5 Comments leave one →
  1. November 27, 2011 8:53 am

    Yum, this looks delicious! I love all of the colors

  2. November 28, 2011 8:27 am

    Yes the cranberries and parsley make it quite pretty! Thanks for reading. 🙂

  3. November 28, 2011 1:56 pm

    The rice salad looks wonderful! Anything with toasted pecans and cranberries should be yummy 🙂

  4. December 29, 2012 5:57 pm

    Can this be made the night before?

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