For a perfectly satisfying summer supper, serve this Cranberry Rice Salad, which has been tried and tested by Ohio Caterers Paula Levine Weinstein and Julie Komerofsky Remer, with grilled fish or chicken.
1 cup rice
1 1/2 cups wild rice blend
2 cups corn
3/4 cup shredded carrots
3/4 cup dried cranberries
2/3 cup sunflower seeds (not in shell)
1/2 cup chopped red onion
1/4 cup raspberry vinegar
1 tablespoon soy sauce (low sodium)
1/2 teaspoon pepper
1 tablespoon olive oil
1. Cook rice according to package instructions. Let cool
2. Add rest of ingredients. Mix well. Serve.
Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.