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Cooked by: Chef / Health: Low Fat / Last Modified: 3/24/2004 / Base: Low fat / Number of Servings: 12 |
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Directions: 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
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%
| Ingredients:
1 Quart(s) Water
1 Pound(s) Wild Rice, Rinsed
2 Bay Leaves
2 Whole Oranges
2 Cup(s) Cranberries
2 Cup(s) Seedless Grapes, Halved
3/4 Cup(s) Vinegar
3 Teaspoon(s) Shallots, Minced
1 Teaspoon(s) Dijon Mustard
1/8 Teaspoon(s) Ground Pepper |
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