Harvest Cranberry And Brown Rice Salad Recipe

About this recipe

A wholesome vegetarian dinner salad featuring nutty brown rice, tangy cranberries, and a citrus-tarragon dressing. Perfect for solution seekers looking for a hearty yet refreshing meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500 Ml Mizkan Rice Vinegar, 500Ml
• 50G Pepper Black Ground BWFO
• 200G All Things Butter Unsalted Butter
• - Forest Whole Foods Ltd Organic Long Grain Brown Rice
• - Potts Vegetable Stock Can
• 1 Kg Dried Cranberries, 1Kg
• 100G Ginni'S Raw Pecans 100g
• 1 Bunch Spring Onions 1 Bunch
• - Sapore Di Sole Pomegranate Juice
• 250G Shallot Onion - 250g
• 125G Florette Mixed Salad
• 43G California Crisps Apple Sllces, 43G
• 100G Terre Exotique Winemaker'S Salt, 100G
• 1 L Crisp N Dry Oil

Instructions

1. 1. Place 3/4 cup pomegranate juice and 1/4 cup rice vinegar in a small, heavy saucepan over medium-high heat. Cook, stirring occasionally, until the mixture reduces to about 6 tablespoons.
2. 2. Pour the reduced mixture into a bowl. Whisk in 1 teaspoon salt, 1 teaspoon black pepper, and 2 tablespoons melted unsalted butter until well blended. Set the dressing aside.
3. 3. Melt 2 teaspoons unsalted butter in a heavy medium-sized saucepan over medium heat. Add 2 cups brown rice and stir until all grains are coated.
4. 4. Add 4 cups vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender, about 30 to 40 minutes. Remove from heat and let cool.
5. 5. Toss the cooled rice with the prepared dressing. Add 3/4 cup dried cranberries, 100g chopped pecans, and 1/2 cup sliced spring onions. Mix well and adjust seasoning with additional salt or pepper if desired.
6. 6. Arrange a border of Florette mixed salad leaves on a serving plate if desired. Mound the salad on top.