Add blue cheese crumbles, dried cranberries and toasted walnuts to a blend of long-grain white and wild rice to make this showstopping side dish.
What You Need
Original recipe yields 4 servings
1/2 cup long-grain white rice, uncooked
1/4 cup wild rice, uncooked
2/3 cup ATHENOS Crumbled Blue Cheese
1/2 cup dried cranberries
1/2 cup PLANTERS Walnut Pieces, toasted
2 green onions, diagonally sliced
1/2 cup KRAFT Red Wine Vinaigrette Dressing
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Let's Make It
Cook rices in separate saucepans as directed on packages. Cool slightly.
Mix rices, cheese, cranberries, walnuts and onions in medium bowl. Add dressing; mix lightly. Cover.
Refrigerate at least 1 hour to allow flavors to blend. Serve on lettuce-covered salad plates.
You'll know it's a special occasion when you enjoy a serving of this salad.
Did you know that wild rice is not a rice at all but a long-grain marsh grass? Stored in an airtight container in a cool, dark place, wild rice will keep almost indefinitely. Be sure to clean wild rice before cooking. Place the rice in a bowl, fill with cold water and stir a few times. Set aside for a several minutes to allow any matter to float to the surface, then pour off the water.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.