November 14, 2013

Gooseberry Patch Honey Ginger Wild Rice Salad

Here's another delicious recipe from Hometown Harvest
This vegetarian rice salad tossed with a tangy dressing is a nice change from traditional dinners.
The mix of colors, flavors, and textures makes for a fun entree everyone will enjoy.
Scroll down to see the winner of the Hometown Harvest cookbook!



Serves 8-10
  • 3 cups cooked wild rice
  • 1-2 bunches green onions, sliced
  • 1 cup dried cranberries
  • 1 cup red pepper, diced
  • 1/2 cup salted roasted sunflower seeds
  • 3/4 cup pine nuts
Honey Ginger Dressing:
  • 2 tsp orange juice (or frozen orange juice concentrate)
  • 2 Tbsp honey
  • 2 tbsp toasted sesame oil
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp soy sauce
  • 1-2 Tbsp ginger
Whisk all ingredients together, adding ginger to taste.  


  1. Combine all ingredients except pine nuts in a large salad bowl.
  2. Toss to mix and set aside.
  3. Toast pine nuts in a dry skillet over medium high heat, stirring until fragrant.
  4. Cool slightly and add to salad.
  5. Drizzle with Honey Ginger Dressing; stir thoroughly to combine.
  6. Cover and refrigerate until serving. 
*Recipe from Gooseberry Patch's new cookbook Hometown Harvest.
For the dressing simply whisk all ingredients together, adding ginger to taste. 
I used about 2 Tbsp of ginger paste.
Cook 3 cups of wild rice and let cool slightly. 
(About 1 - 1 1/2 cups uncooked rice)
Chop up all you ingredients.
Mix all ingredients except pine nuts in a bowl.
Toast dry pine nuts over med high until golden, about 2 minutes or so.
Add pine nuts and combine. Enjoy!
Serve warm or refrigerate and serve chilled.

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