Wild Rice Salad with Pecans and Cranberries

Serves 6
Time 1 hr

Look for yellow tomatoes in the late summer months, when they're most plentiful, or use red tomatoes instead.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian

Ingredients

    12 ounceswild rice
    1 teaspoonfine sea salt
    1/3 cupcranberries
    1 cupchopped fresh flat-leaf parsley
    1/3 cuppecans
    6green onions, finely chopped
    1 cupdiced yellow tomatoes
    1 cupraspberry vinaigrette dressing (gluten-free, if desired)

Exclusively for Prime members in select ZIP codes.

Method

In a large saucepan, bring 8 cups water to a boil and add wild rice and salt.


Reduce heat and cover. Cook rice for 50 to 60 minutes, until rice is completely tender. Drain excess water, and let rice cool.


Once rice is cooled, transfer it to a large mixing bowl, and add cranberries, parsley, pecans, green onions, yellow tomatoes, and raspberry vinaigrette.


Mix salad thoroughly, and serve.

Nutritional Info

Serving Size

Calories

360

Total Fat

12g

Saturated Fat

1g

Cholesterol

0mg

Sodium

740mg

Total Carbohydrate

57g

Dietary Fiber

6g

Total Sugars

10g

Protein

10g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.