Share The Health

Wild Rice Salad with Cranberries and Peas


Enjoy this wild rice salad with familiar flavors of stuffing!

What’s included?
4 oz. Dry Long Grain Wild Rice
¾ Cup Dried Cranberries
2 oz. Dry Yellow Split Peas
1 tsp. Olive Oil
5 oz. Thinly Sliced Red Onion
8 oz. Sliced Cremini Mushrooms
½ tsp. Poultry Seasoning
3 oz. Thinly Sliced Celery
¼ tsp. Kosher Salt
3 Tbsp. Chopped Parsley
1 ½ tsp. Cider Vinegar
Yield: 6 Servings Portion Size: 1 Cup

How to make this dish:

Place water and wild rice in a pot and bring to a boil. Reduce heat and simmer covered until tender, about 40 minutes. About half of the grain should burst. Strain and place rice in a large bowl. Place split peas in a separate pot with water and cook until tender, about 15 minutes. Strain and place in the same bowl as the rice. Place dried cranberries in a bowl of hot water and let sit for 20 minutes to soften. Drain and add to bowl with rice and peas. In a non-stick skillet or cast iron pan, drizzle olive oil and heat over medium heat. Cook red onions, stirring often to caramelize. Add mushrooms to the onions and continue to stir and cook until mushrooms are tender. Sprinkle with the poultry seasoning and add celery; cook another minute; season with salt and transfer to the mixing bowl and chill. Add parsley and vinegar to the bowl. Stir well.

Notes from the Chef:

Depending on the wild rice, it may take over an hour to cook. Watch the water and add more if needed. Substitute yellow split peas with any other legumes. Substitute poultry seasoning with a mix of ground thyme and ground sage.

Nutritional Information:

215 Calories
8.2 grams of Protein
45 grams of Carbohydrates
2 grams of Total Fat
0 mg of Cholesterol
119 mg of Sodium
7 grams of Dietary Fiber
0.2 g of Saturated Fat

Once you try the recipe, let us know what you think of this recipe! Does it remind you of stuffing?

Categories: Healthy Eating