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Cherry Wild Rice Soup

This healthy recipe comes from NDSU Extension Service.

Ingredients

• 1 can (about 16 ounces) canned dark sweet cherries, pitted

• 3 tablespoons each lemon juice and cider vinegar

• 2 tablespoons each reserved cherry juice and olive oil

• 1 teaspoon grated lemon peel

• ½ teaspoon each salt, sugar and ground ginger

• 1/8 teaspoon bottled hot pepper sauce

• 1 package (4 ounces) brown and wild rice mix

• ½ cup each cucumber (peeled, seeded, diced), diced red pepper and chopped water chestnuts

• ¼ cup each chopped celery, chopped parsley and slivered almonds, toasted

• 1 tablespoon minced green onion

Directions

• Drain cherries, reserving liquid for dressing. Place on paper towels to remove excess liquid and
refrigerate until serving time. To make cherry-lemon dressing, combine lemon juice, cider
vinegar, cherry juice, olive oil, lemon peel, salt, sugar, ginger and hot pepper sauce. Prepare rice
mix according to package directions in a 1½-quart saucepan. Add ¼ cup cherry-lemon dressing
to cooked rice, mix and cool. Toss cooled rice mixture with remaining ingredients, including
cherries. Adjust seasoning and consistency with remaining dressing and allow to stand at room
temperature for 15 to 20 minutes before serving. Makes a nice accompaniment to roast pork,
ham or poultry.

Makes 6 servings.

Per Serving: about 220 calories and 8 grams (g) of fat.

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