A serving of Wild & Brown Rice salad on a pink cafeteria tray.

Wild & Brown Rice Salad

Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.

  • Servings
    50
  • Serving Size
    ¾ cup

Ingredients

  • 2 pounds (1½ quarts ¾ cup ) cranberries, dried
  • ⅕ quarts ¼ 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
  • 3½  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 ⅓ cups vegetable oil
  • 1 ounce (1 cup) parsley, fresh, minced

Directions

  • Soak cranberries in pear juice for 20 minutes. Drain and reserve 1 cup juice for Cider Vinegar Dressing
  • 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.
  • 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.
  • To Serve: For each serving, scoop ¾ cup of chilled rice salad onto a plate.

Nutrition Facts

  • Serving ¾ cup
  • Calories 242
  • Total Fat 7g
  • Saturated Fat 1g
  • Sodium 190mg
  • Carbohydrates 44g
  • Dietary Fiber 5g
  • Protein 3g