|
 
|
 |
Recipe
of the Month
Exciting
new ways to use our food in your kitchen. |
MAY'S FEATURED
RECIPE
Fall
River Wild Rice Cranberry Salad
The robust flavor
of the wild rice combined with the sweet tartness of the cranberries
creates a truly unique salad. Perfect for a summer picnic!
1 1/2
cups fresh cranberries (or dried cranberries rehydrated)
2 cups uncooked wild rice (Fall River Wild Rice, of course!)
1 cup chopped nuts
3/4 cup shredded carrots
3/4 cup sliced celery (optional)
1/2 cup chopped red onion
1/4 cup olive oil
2 Tbsp Balsamic vinegar
1 tsp dijon mustard
dash of salt & pepper |
 |
Combine rice with
6-7 cups of boling water and simmer for 50 minutes. While rice
is cooking, cover cranberries with water and cook on medium heat
until the berries pop; drain (or rehydrate dried cranberries
by soaking in water in refridgerator.) Mix cranberries, wild
rice, nuts, celery, carrots and onion. Make the dressing by whisking
together olive oil, vinegar, mustard, salt and pepper. Toss the
salad with the dressing. Chill several hours or overnight and
bring to room temperture before serving.
Makes 6-8 servings.
<Next
Recipe>
A Project of
The Rural Coalition
1012 14th Street NW Suite 1100
Washington, DC 20005
Telephone (202) 628-7160; Fax (202) 628-7165
Toll Free 1-866-RURAL-80
|