Rice with Cranberries, Walnuts and Dates

At first I thought this recipe might not taste good due to its combination of ingredients but I was wrong. The cranberries give it a nice sweet taste while the nuts make it crunchy which made it very palatable . Another good recipe from the book 1000 Vegan Recipes.


  • 5 cups basmati rice, cooked and cooled
  • 1 cup frozen baby peas, thawed
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup sweetened dried cranberries
  • 4 dates, finely chopped
  • 2 green onions, finely minced
  • 1/4 cup olive oil
  • 1/4 cup cranberry juice
  • 1.5 tablespoons balsamic vinegar
  • 1/2 teaspoon sugar
  • Salt and freshly ground black pepper to taste
  1. In a large bowl, combine the rice, walnuts, cranberries, dates and green onions
  2. In a small bowl, combine the cranberry juice, olive oil, balsamic vinegar and sugar
  3. Pour the liquid mixture over the rice mixture a little at a time until it has the right consistency and taste for you
  4. Season with the salt and pepper
  5. Set the mixture aside for 30 minutes before serving to marinate the rice with the seasoning
That’s it! Pretty easy and tasty. I did make some changes to the original recipe as follows:
  • I used 5 cups of white rice instead of a combination of wild rice and basmati rice
  • I used dates instead of figs
  • I did not use all of the seasoning as I thought it would come out too liquidy
I liked this entree at room temperature which is what they recommend. Since we had leftovers, I had refrigerated the leftovers and microwaved them and they tasted fine a little warmer than room temperature. So — try it both ways to your liking. This is also simple enough to make ahead of time and then add the dressing right before you’re ready to serve it.

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