The slightly bitter flavor of radicchio is balanced by the sweetness of our sweet Cinnamon Sprinkle in this colorful salad.
For rice mixture, add 1 tbsp (15 mL) of the oil to (1.5-qt./1.4-L) Saucepan; heat over medium heat 1-3 minutes or until shimmering. Add rice; stir until well coated with oil. Stir in cider and salt. Bring to a boil. Cover; reduce heat to low. Simmer 5 minutes; remove from heat. Stir in cranberries; cover and let stand 5 minutes.
Meanwhile, for apple, heat Grill Pan over medium-high heat 5 minutes. Place butter into (1-cup/250-mL) Prep Bowl; microwave on HIGH 30-60 seconds or until melted. Core apple using The Corer™; slice crosswise into 1/4-in. (6-mm) rings. Brush both sides of apple rings with butter; sprinkle with cinnamon sprinkle, gently pressing to adhere to apple.
Spray Grill Pan with vegetable oil using Kitchen Spritzer. Grill apple rings 1 minute on each side or until grill marks appear. Remove from pan. Set aside six apple rings for garnish. Cut remaining apple rings into quarters; add to rice mixture.
U.S. Nutrients per serving: Calories 600, Total Fat 25 g, Saturated Fat 7 g, Cholesterol 20 mg, Carbohydrate 85 g, Protein 11 g, Sodium 460 mg, Fiber 7 g
4 starch, 1 fruit, 1 vegetable, 4 fat (5 carb)
Cinnamon-Glazed Walnuts: Combine 2 tbsp (30 mL) Sweet Cinnamon Sprinkle, 1 tbsp (15 mL) butter, 1 tbsp (15 mL) corn syrup and 1/8 tsp (0.5 mL) salt in (8-in./20-cm) Sauté Pan. Stir over medium heat until butter is melted. Add 1 cup (250 mL) walnuts and cook, stirring constantly, 5-7 minutes or until walnuts are fragrant. Spread walnuts in a single layer on Parchment Paper. Cool completely.
If you do not have Sweet Cinnamon Sprinkle, lightly sprinkle apple rings with sugar after brushing with butter.
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