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Wild & Brown Rice Salad

Wild & Brown Rice Salad
Wild & Brown Rice Salad
  • Yield: 50
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 242
  • Carbohydrate Content: 44 g
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Serving Size: 3/4 cup
  • Sodium Content: 190 mg

For a downloadable PDF of this recipe with information for 50 & 100 servings and complete nutritional information, click here (PDF).

Ingredients

  • 2 pounds (1.5 quarts 3/4 cup) Cranberries, dried
  • 1/5 quarts 1/4 cup Pears, canned, in juice, chopped, drained, reserve liquid
  • 7 pounds 5 ounces (1 gallon 1 cup) Brown rice, cooked
  • 2 pounds 14 ounces (2 quarts) Wild rice, cooked
  • 1 pound 12 ounces Celery, diced
  • 4 ounces (2 cups) Scallions, chopped
  • 2 ounces (2 cups) Parsley, fresh, minced
  • 3.5 cups Cider Vinegar Dressing*
  • Cider Vinegar Dressing Recipe
  • 1 cup Apple cider vinegar
  • 1 cup Reserved canned pear liquid
  • ¼ cup Dijon mustard
  • 1 tablespoon Salt
  • 2 teaspoons Black pepper, ground
  • 1 1/3 cups Vegetable oil
  • 1 ounce (1 cup) Parsley, fresh, minced

Instructions

  1. Soak cranberries in pear juice for 20 minutes. Drain and reserve 1 cup juice for Cider Vinegar Dressing*
  2. To prepare Cider Vinegar Dressing:  In a mixing bowl or food processor, whisk together vinegar, pear juice, mustard, salt and pepper. Slowly whisk in oil, a little at a time, until thickened. Stir in parsley. Cover and hold.
    *Critical Control Point: Refrigerate below 41°F for at least 2 hours before using as directed.
  3. In a bowl, toss drained chopped pears, brown and wild rice, celery, scallions, parsley and soaked cranberries. Add Cider Vinegar Dressing*; toss well. Refrigerate at least 2 hours to develop flavors before service.
    *Critical Control Point: If using fresh-cooked rice, cool from 135ºF to 70ºF within 2 hours and from 70ºF to 41ºF within 4 more hours. Hold cold below 41°F for service.
  4. To Serve: For each serving, scoop ¾ cup of chilled rice salad onto a plate.
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