Celebration Rice

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

Tips

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.
For every 1 cup of uncooked wild rice, you will get 3–4 cups of cooked rice.
Kids can help chop and measure out ingredients to this delicious and fresh lunch salad.

Put leftovers away within 2 hours or sooner if they are in a warm location.

Ingredients
Wild rice	1 cup (250 mL)
Green onions	4 stalks
Chopped cucumber	1/2 cup (125 mL), about 1/2 cucumber
Turkey or chicken, cooked, diced	1 cup (250 mL)
Dried cranberries	1/2 cup (125 mL)
Crumbled light feta cheese	1/2 cup (125 mL)
Raspberry vinaigrette	3 Tbsp (45 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.  
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.
Gently rinse green onions and cucumber under cool running water. Thinly slice onions and chop cucumbers.
Add green onions, cucumber, turkey, cranberries, feta cheese and vinaigrette and toss well to combine.