Wild rice—technically an aquatic seed—has a chewy texture and a very distinctive nutty flavor that sets it completely apart from white rice. With dried cranberries, almonds and the acidity of orange vinaigrette, create a salad of unique colors and textures.
Mediterranean
Wild Rice Salad with Cranberries and Almonds
Wild rice salad with dried cranberries, toasted almonds, celery and orange vinaigrette. Nutritious and very colorful cold dish.
- Spain
- Salad
- Light
- Low fat
- High fiber
- easy
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 8 g
- Fiber 5 g
- Carbohydrates 48 g
- Fat 10 g
- Sodium 160 mg
Story behind the dish
Preparation
Wild rice salad with cranberries and almonds is a preparation from Spain with easy difficulty. Reserve about 60 minutes in total (15 for mise en place and preparation, 45 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g wild rice (or wild-grain mix).
- Have ready: 60 g of dried cranberries.
- Have ready: 50 g of toasted flaked almonds.
- Have ready: 3 sliced celery sticks.
- Have ready: ½ red onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cook wild rice according to instructions (35-45 min); cools
Cook wild rice according to instructions (35-45 min); cools Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
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Toast the flaked almonds in a dry pan
Toast the flaked almonds in a dry pan. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Prepare the vinaigrette with the orange juice
Prepare the vinaigrette with the orange juice, oil and vinegar. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mix the rice with the blueberries
Mix the rice with the cranberries, celery and red onion. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dress with the orange vinaigrette
Dress with the orange vinaigrette. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the toasted almonds and parsley
Add the toasted almonds and parsley. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve at room temperature or cold
Serve at room temperature or cold. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Wash and dry the green leaves well; The residual water dilutes the dressing and dulls the texture.
- Dress the salad just before serving so that the leaves do not lose their crunch.
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