Cranberry Orange Rice Salad Recipes

Steps:

• 1. Mix all ingredients together in a large bowl... reserving some of the mandarine oranges and chopped nuts as a garnish.
• 2. serve chilled over lettuce leaves or just spoon into dessert bowls and enjoy
• 3. *optional* can sub pecans or dry roasted cashews in place of walnuts... or can leave the nuts out entirely if you choose.

Steps:

• Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions. , In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds.

Steps:

• Prepare rice according to package directions; set aside until cool. Combine cooled rice with remaining ingredients. Let stand at least 20 minutes for flavors to blend. Serve chilled or at room temperature.

Steps:

• Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice.
• In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.

Steps:

• Bring orange juice to a boil on a large saucepan, remove from heat.
• Stir in rice, cranberries, almonds and parsley.
• Cover and let stand 10 minutes.
• Fluff rice with fork before serving.