Wild Rice Salad With Sun-Dried Cherries

Ingredients

• ½ cup sun-dried cherries or cranberries
• ½ cup dry red wine
• 1 cup raw wild rice
• 3 cups chicken stock or water
• ¼ cup chopped scallions
• ½ cup chopped walnuts
• 3 tablespoons balsamic vinegar
• ½ teaspoon Dijon-style mustard
• ¼ cup extra-virgin olive oil
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    346 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 8 grams protein; 3 milligrams cholesterol; 183 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Put the cherries or cranberries in a bowl, pour the wine over them and set aside to soak 2 to 3 hours.
2. Put the rice and stock in a saucepan, bring to a boil, cover and reduce heat to a simmer. Cook about 45 minutes, until the rice is tender and has absorbed most of the liquid.
3. Drain the rice well and put it in a bowl. Drain the cherries and add them to the rice, along with the scallions and walnuts.
4. Beat the vinegar and mustard together, beat in the oil, pour the dressing over the rice and toss. Season to taste with salt and pepper.