Kids Recipe Challenge winning recipe: 2nd Place!
School day lunches: Grades 4 to 6
A mixture of rice, vegetables and dried cranberries brightens up this tasty mix. This is a perfect salad to use up leftover cooked turkey or chicken or add some cooked beans for a vegetarian version. Emily, from Toronto, thinks kids will like this recipe because the dried fruit tastes sweet and it is colourful.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Makes: 6 cups or 1.5 L Enough for six 1 cup (250 mL) servings
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Look for wild and long grain rice mix to use instead of the wild rice on its own. Simply follow the cooking directions on the package for 1 cup (250 mL) of the mix.
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Kids can help chop and measure out ingredients to this delicious and fresh lunch salad.
Ingredients
|
Wild rice |
1 cup (250 mL)
|
Green onions, thinly sliced |
4
|
Diced cooked turkey or chicken |
1 cup (250 mL)
|
Chopped cucumber |
1/2 cup (125 mL)
|
Dried cranberries |
1/2 cup (125 mL)
|
Crumbled light feta cheese |
1/2 cup (125 mL)
|
Raspberry vinaigrette |
3 Tbsp (45 mL)
|
Directions
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In a pot, cover wild rice with water and bring to a boil. Cover slightly and simmer for about 30 minutes or until rice is tender. Drain well and place in large bowl.
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Add green onions, turkey, cucumber, cranberries, feta cheese and vinaigrette and toss well to combine.
Nutrition Information per cup:
Calories: 208 kcal
Protein: 14 g
Fat: 4 g
Carbohydrate: 31 g
Fibre: 3 g
Sodium: 218 mg
Iron: 1 mg
Calcium: 54 mg
Last Update – August 22, 2017