1 ½ cup wild rice
3 cups water
½ cup dried cranberries
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp sugar
2 Granny Smith apples, cored and diced
¼ cup almonds slivered , toasted
In a medium-sized bowl, rinse and drain the wild rice.
Bring 3 cups of water to a boil in a medium saucepan.
Add the rice.
Reduce heat and simmer, covered, until tender, about 45 minutes.
Stir in the dried cranberries.
Remove from heat and let stand.
In a small bowl, mix together the oil, red wine vinegar and sugar.
In a large bowl, combine the rice and the diced apples.
Add the oil mixture and toss.
Serve warm or cold on individual plates.
Top with toasted slivered almonds.
Sugar: 12g
:
Calcium: 21mg
Calories: 211kcal
Carbohydrates: 37g
Fat: 6g
Fiber: 4g
Iron: 1mg
Potassium: 201mg
Protein: 5g
Saturated Fat: 1g
Sodium: 7mg
Vitamin A: 25IU
Vitamin C: 2mg
