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Wild Rice Salad with Cranberries and Walnuts
VEGKITCHEN13Ingredients
60Minutes
220Calories
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Ingredients
US|METRIC
7 SERVINGS
- 32 oz. vegetable broth (carton low-sodium, or 4 cups water with 2 vegetable bouillon cubes)
- 3/4 cup wild rice
- 3/4 cup long grain brown rice
- 2 celery stalks (large, diced)
- 2 medium carrots (thinly diced, or 12 baby carrots, quartered lengthwise)
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley (minced, or more, to taste)
- 3 scallions (sliced)
- 1/3 cup chopped walnuts (toasted if desired)
- 1/2 cup vinaigrette (homemade or store-bought, or as needed)
- 2 tsp. salt (free all-purpose seasoning blend, such as Frontier or Mrs. Dash)
- salt
- freshly ground pepper
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium1330mg55% |
| Potassium280mg8% |
| Protein6g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A70% |
| Vitamin C10% |
| Calcium4% |
| Iron10% |
* 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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