Side view of cranberry rice shaker salad in a clear cup on a school lunch tray.

Cranberry Rice Shaker Salad

The Cranberry Rice Salad Shaker recipe was created in partnership with the Cranberry Marketing Committee and can be utilized for every season.

Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.

  • Servings
    48
  • Serving Size
    1 cup
  • Prep Time
    30 min
  • Cook Time
    45-55 min
  • Total Time
    1 hr 30 min

Ingredients

  • 2 pounds, 12 ounces brown rice, parboiled, uncooked
  • 1 gallon boiling water
  • 4 ½ cups orange juice
  • 1 ½ cups vinegar, white
  • 2 teaspoons or to taste orange zest
  • ⅜ cup sugar
  • 1 cup oil, vegetable, canola, or olive
  • 1 ½ quarts black beans, drained, rinsed
  • 1 ½ quarts red pepper, diced (.5 inch dice)
  • 1 ½ quarts cucumbers, pared, diced(.5 inch dice)
  • 1 ½ quarts carrot, shredded,RTE
  • 3 pounds, 8 ounces or 3 quarts cranberries, dried
  • 6 pounds chicken, boneless, fully cooked, diced, chilled

Directions

  • Combine rice and hot water in a 4-inch deep full-size pan, taking care to avoid burns from hot water; cover and place in preheated 350°F oven. Cook for 45 minutes; stir and check doneness. If necessary, cook 5-10 minutes longer until rice is fully cooked.
  • While rice is cooking, prepare salad dressing by combining orange juice, vinegar, orange zest and sugar, then divide into two equal amounts. Critical Control Point (CCP): Cold hold at 41°F or below.
  • Combine cooked rice, half of dressing and oil. Mix thoroughly. If needed, transfer to pans with ½-inch to 1-inch rice mixture depth to speed chilling. Chill to 70°F within 2 hours and to 41°F within 4 hours. Critical Control Point (CCP): Cold hold at 41°F or below. Chef’s Tip: Rice may be prepared the day before service. Follow food safety procedures and record CCPs and times.
  • While rice is chilling: Prepare vegetables for layers: rinse and drain black beans, dice cucumber and red peppers; and measure shredded carrots RTE or shred from whole carrots. CCP: Cold hold at 41°F or below.
  • To Serve: In an 18-fl. oz. clear cup, layer:
    - 1/8 cup each of black beans, red pepper, diced cucumber and shredded carrot (½ cup total vegetables)
    - ½ cup chilled rice and dressing
    - ¼ cup dried cranberries
    - 2 oz. eq. of diced chicken
    - 1 tablespoon of orange dressing

Recipe Notes

This recipe provides 1 oz. equivalent of whole grain-rich grains, 2 oz. equivalent meat/meat alternate, 1/2 cup of vegetables, and a 1/2 cup of fruit.

Nutrition Facts

  • Serving 1 cup
  • Calories 380
  • Total Fat 8g
  • Saturated Fat 0.5g
  • Trans Fat 0g
  • Sodium 115mg
  • Carbohydrates 61g
  • Dietary Fiber 6g
  • Protein 17g