| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Eat-lf mail, Low fat, Rice, Salads/sala |
12 |
servings |
INGREDIENTS
| 1 |
qt |
Water |
| 1 |
lb |
Wild Rice; Rinsed |
| 2 |
|
Bay Leaves |
| 2 |
|
Whole Oranges |
| 2 |
c |
Cranberries |
| 2 |
c |
Seedless Grapes; Halved |
| 3/4 |
c |
Vinegar |
| 3 |
ts |
Shallots; Minced |
| 1 |
ts |
Dijon Mustard |
| 1/8 |
ts |
Ground Pepper |
INSTRUCTIONS
SALAD
MUSTARD VINAIGRETTE
In a 3 qt saucepan over high heat, bring the water to a boil.
Add the rice and bay leaves.
Cover; reduce heat to med and cook for 40 - 50 min, o until the rice is
tender and the water is absorbed.
Discard bay leaves.
Fluff rice with a fork and chill. (May be prepared 1 day ahead.)
While the rice is cooking, remove the rind from the oranges with a potato
peeler and cut into fine slivers; set aside.
Reserve flesh for later use.
Blanch the cranberries in a pot of boiling water for 3 min; drain and set
aside.
Just before serving, in a large bowl, add the rind, cranberries and grapes
to the rice.
In a small bowl, whisk together the vinaigrette ingredients. (May be
prepared ahead. Store in tightly covered jar in refrigerator.)
Shake before pouring over the rice mixture and mixing well.
Prep Time: 1 hr Chilling Time: Several hours, at least
Servings: 12
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 171.4 Total Fat 0.6g Sat Fat 0.1g Carb 39.1g Fib 4.1g Pro 6.2g
Sod 14mg CFF 2.9%
Recipe by: The Mormon Diet Cookbook
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 11,
1998, converted by MM_Buster v2.0l.
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