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Gallery Wild-Rice and Lima-Bean Salad with Cranberry Relish Credit: Martyn Thompson Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 12

Ingredients Ingredient Checklist 1 pound fresh or thawed frozen cranberries 1 tablespoon finely grated orange zest, plus 1/2 cup fresh juice (from 2 oranges) 1/2 cup plus 2 tablespoons packed fresh mint leaves 1/4 cup plus 2 tablespoons sugar Coarse salt and freshly ground pepper 10 ounces fresh or thawed frozen lima beans (1 1/2 cups) 2 cups wild-rice blend 1/4 cup extra-virgin olive oil, plus more for baking sheet 2 tablespoons minced shallot 1 tablespoon white-wine vinegar 2 tablespoons fresh flat-leaf parsley leaves

Gallery Wild-Rice and Lima-Bean Salad with Cranberry Relish Credit: Martyn Thompson

Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 12

Wild-Rice and Lima-Bean Salad with Cranberry Relish      Credit: Martyn Thompson

Wild-Rice and Lima-Bean Salad with Cranberry Relish

Credit: Martyn Thompson

Wild-Rice and Lima-Bean Salad with Cranberry Relish

Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 12

Recipe Summary

prep: 30 mins total: 1 hr 5 mins

Servings: 12

prep: 30 mins

total: 1 hr 5 mins

prep:

30 mins

total:

1 hr 5 mins

Servings: 12

12

Ingredients

Ingredients

  • 1 pound fresh or thawed frozen cranberries 1 tablespoon finely grated orange zest, plus 1/2 cup fresh juice (from 2 oranges) 1/2 cup plus 2 tablespoons packed fresh mint leaves 1/4 cup plus 2 tablespoons sugar Coarse salt and freshly ground pepper 10 ounces fresh or thawed frozen lima beans (1 1/2 cups) 2 cups wild-rice blend 1/4 cup extra-virgin olive oil, plus more for baking sheet 2 tablespoons minced shallot 1 tablespoon white-wine vinegar 2 tablespoons fresh flat-leaf parsley leaves

Directions

Pulse cranberries, orange zest and juice, 1/2 cup mint, sugar, and 2 teaspoons salt in a food processor just until finely chopped. Transfer to a small bowl. (Relish can be refrigerated, covered, up to 1 day.)

Cook lima beans in a pot of generously salted boiling water until tender, 3 to 4 minutes. Transfer with a slotted spoon to an ice-water bath; let cool completely, then drain. Meanwhile, return pot of water to a boil and stir in rice. Reduce heat to medium and simmer until tender, 35 to 40 minutes; drain. Spread rice on a lightly oiled rimmed baking sheet; let cool completely.

Heat 2 tablespoons oil in a medium skillet over medium. Add shallot and cook, stirring occasionally, until soft, 2 to 3 minutes. Add lima beans; season with salt and pepper. Cook, gently stirring occasionally, until warmed through, 2 to 3 minutes.

Transfer lima-bean mixture to a large bowl. Stir in rice, 1/3 cup relish, vinegar, parsley, and remaining 2 tablespoons each mint and oil. Generously season with salt and pepper; serve.

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All Reviews for Wild-Rice and Lima-Bean Salad with Cranberry Relish

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Wild-Rice and Lima-Bean Salad with Cranberry Relish

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest