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Wild Rice Salad with Cranberries Apricots and Pecans
PANNING THE GLOBE18Ingredients
2Hours
530Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 cup wild rice (rinsed)
- 1 cup long-grain white rice (such as basmati, rinsed)
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 2 yellow onions (peeled, halved and thinly sliced, 1/8-inch)
- 1 cup dried cranberries
- 1 cup orange juice (to soak the cranberries)
- 1 1/2 cups pecan halves (toasted, Toss frequently in a dry pan over medium heat for a few minutes until they darken and become fragrant. Watch carefully so they don’t burn)
- 3/4 cup dried apricots (thinly sliced)
- 1/4 cup parsley leaves (chopped)
- 1/2 cup olive oil (good quality)
- 1 Orange (zested and juiced, 1/4 cup fresh squeezed orange juice, 1 teaspoon orange zest)
- 3 Tbsp. white balsamic vinegar (or substitute sherry vinegar)
- 3 Tbsp. finely chopped shallots
- 2 tsp. Dijon mustard
- 2 tsp. honey
- 1/2 tsp. salt
- 1/4 tsp. fresh ground black pepper
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat320 |
% DAILY VALUE |
Total Fat36g55% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol5mg2% |
Sodium160mg7% |
Potassium400mg11% |
Protein7g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber6g24% |
Sugars11g |
Vitamin A10% |
Vitamin C60% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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