WILD RICE SALAD WITH DRIED CRANBERRIES

[Guest guest]

WILD RICE SALAD WITH DRIED CRANBERRIES

 

Serves 4

 

1/2 cup red bell peppers, finely chopped

1/2 cup cucumbers, chopped

1/2 cup fresh basil, finely chopped

1/4 cup flat-leaf parsley, finely chopped

1/2 cup pistachio nuts

1/4 cup oil

1/4 cup lemon juice

1/2 tsp salt

3/4 cup wild rice

1/2 cup dried cranberries

3 cups water

1 T oil

1 cup French or green beens, cut in 2 " lengths

Salt & black pepper

 

1. Bring water to a boil. Stir in wild rice. Cover

and simmer for 30 minutes. Stir in cranberries,

re-cover and simmer until the water is absorbed and

rice is tender. Allow to cool at room temperature.

 

2. Meanwhile, heat oil (1 T) in large skillet. Saute

peppers over low heat for 30 seconds. Stir in French

or green beans, cover and cook until beans are crisp

and tender. Allow to cool at room temeperature.

 

3. Gently toss wild rice, beans, bell peppers,

cucumbers, basil, parsley and pistachio nuts together.

Pour oil (1/4 cup) and lemon juice over them and

toss. Season to taste with salt and pepper.

*From Prairie News December 2002 & www.healthwell.com

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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