Heathy Eating: Walnuts and dried cranberry rice blend | SteamboatToday.com

Heathy Eating: Walnuts and dried cranberry rice blend

Healthy Eating

1 cup coarsely chopped walnuts
2 cups water
1/2 teaspoon salt
1 cup brown and wild rice blend
1 garlic clove, minced
1 teaspoon minced orange zest
2 teaspoons coarse Dijon mustard
1/4 cup orange juice, fresh
1/4 cup sherry vinegar
1/4 cup olive oil
1/2 cup dried cranberries
1/2 red pepper, chopped
3 green onions, thinly sliced
1/2 cup snow peas, sliced ΒΌ-inch on the diagonal

In a non-greased pan, cook walnuts over medium-high heat until fragrant, 2 to 3 minutes. Set aside. In a medium saucepan, combine water and salt and bring to a boil. Reduce heat to simmer and add rice. Stir well and cover. Allow the rice to cook until the water is completely absorbed, approximately 40 minutes or according to package instructions. Remove from heat and let sit for 10 minutes. Zest the orange peel using a small grater. Cut orange in half and squeeze out juice. Combine garlic, orange zest and mustard in a small bowl and stir well. Add orange juice and sherry vinegar; whisk together. Slowly whisk in olive oil and a dash of salt until combined. Place the rice in a large bowl. Add the orange dressing mixture and toss until everything is coated. Place salad in refrigerator until cool. Add walnuts, cranberries, red pepper, green onions, and snow peas just before serving. Toss well.

Adapted from the Kendall Reagan Nutrition Center. Colorado State University.

 

 

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