Cranberry Rice Salad

This salad is not only beautiful but super healthy!  The bright red color from the cranberries and red chard stems along with the vivid green from the broccoli, basil and chard makes this the perfect holiday dish.


1 cup brown rice
½ cup wild rice
2 ½ cups water
1 bunch red chard
2 small bunches broccoli
1 red onion, diced
1 pkg. cranberries
1 large orange, diced
10 basil leaves, sliced thinly
2 T. raw sugar
3 T. champagne vinegar
Salt & Pepper to taste
Roasted pistachios, garnish


Using a rice cooker, add brown rice, wild rice and water.  Cook until done and remove from heat.

Clean the red chard by removing the stem first and cutting the stem in small pieces.  Then thinly slice the leaves of the red chard and set aside.

Clean the broccoli by cutting into small florets and set aside.

Using a large nonstick skillet, place the onion and the stems from the red chard in the skillet.  Sauté over medium high heat for approximately 4 minutes or until the onion has softened.

Add the broccoli with just a bit of water, about 1/3 cup or so and cook for a few minutes until it starts to soften a bit.

Place the cranberries in the skillet with the veggies and add the sugar and champagne vinegar until everything is well coated.

Add the basil, salt and pepper and the cooked rice to the skillet.  Mix well and place into serving dishes and top with pistachios.