A simple and delicious wild rice salad that's perfect for any occasion. This gluten-free side dish combines wholesome grains, sweet cranberries and crunchy pecans with a tangy vinaigrette.
Wild Rice Salad
This wild rice salad is a delightful vegetarian side dish perfect for any meal. Its blend of hearty grains, sweet cranberries and crunchy pecans offers a lovely balance of flavors and textures. The easy vinaigrette made with extra-virgin olive oil and raspberry vinegar ties everything together beautifully. This simple recipe is sure to become a family favorite, bringing a taste of freshness and wholesome goodness to your table.
Wild Rice Salad Ingredients
- Brown rice: Cooked brown rice provides a hearty, tender base for the salad. For a similar texture profile, you can substitute quinoa or farro, which both offer a nutty taste and are good sources of fiber and protein.
- Wild rice: Cooked wild rice adds a chewy texture and nutty taste. If wild rice is unavailable, a wild rice blend can provide a similar texture and earthy flavor.
- Â Green onions: Chopped green onions offer a mild, fresh bite and a splash of color. You can use chopped red onions or shallots for a more robust onion flavor. For a milder alternative, try using chives or leeks.
- Dried cranberries: Cranberries add a sweet-tart flavor that complements the savory elements of the salad. If you prefer a different dried fruit, try dried cherries or apricots, which provide a similar balance of sweetness and tartness.
- Pecans: Chopped toasted pecans provide a delightful crunch and rich nutty flavor. Almonds or walnuts offer a similar crunch.
- Parsley: Chopped fresh parsley brings a vibrant taste and bright green color to the salad.Â
- Extra-virgin olive oil: Olive oil forms the base of the vinaigrette. Avocado or walnut oil has a similarly rich texture.
- Raspberry vinegar: Raspberry vinegar adds a tangy, fruity flavor to the vinaigrette. Apple cider or balsamic vinegar can be alternatives, providing a different but equally delightful tanginess.
- Honey: Honey balances the vinegar’s tanginess with a bit of sweetness. Maple syrup or agave nectar can also be used.
Directions
Step 1: Combine the ingredients
Combine the cooked rice, chopped green onions, dried cranberries, toasted pecans and fresh parsley in a large bowl. This mixture brings together a wonderful blend of flavors and textures.
Editor’s Tip: Cook your brown and wild rice ahead of time and allow it to cool before adding it to the salad. Cooling the rice helps firm up the grains, making them easier to mix with the other ingredients without becoming mushy.Â
Step 2: Make the vinaigrette
Whisk together the extra-virgin olive oil, raspberry vinegar, honey, salt, and pepper in a small bowl. This simple vinaigrette perfectly combines the flavors.
Step 3: Toss and serve
Pour the vinaigrette over the rice salad and toss to coat evenly. Serve immediately or place in the fridge for a refreshing, make-ahead side dish.
Recipe Variations
- Try a citrus twist:Â Add orange zest and some orange juice for a bright, citrusy flavor.
- ​Experiment with texture: Pomegranate seeds provide juicy sweetness and a delightful crunch. You can add sliced almonds for a more nutty flavor or sunflower seeds for an extra crunch and a hint of earthiness.
- Mix in crumbly cheese: Sprinkle some crumbled goat or feta cheese on top for a creamy, tangy finish.
How to Store Brown and Wild Rice Salad
Store any leftovers in an airtight container in the fridge. This salad keeps well and even improves in flavor as it sits.
How long does wild rice salad last?
Properly stored, this salad will last for up to three days in the fridge.
Can you make wild rice salad ahead of time?
Yes, the salad components can be made ahead of time and stored in the fridge. Toss the rice salad with the vinaigrette before serving.Â
Wild Rice Salad Recipe Tips
Should wild rice be soaked?
Since wild rice is a hard grain, soaking is not necessary. It’s typically cooked by simmering until tender.Â
Why is my wild rice crunchy?
If your wild rice turns out crunchy, it may be undercooked. Properly cooked wild rice should be tender with a chewy texture.Â
How do you know if uncooked rice has gone bad?
Uncooked rice that has gone bad may have a rancid smell and show signs of mold or discoloration.
Brown and Wild Rice Salad
Prep Time
15 min
Yield
8 servings
Ingredients
- 1 cup brown rice, cooked
- 1 cup wild rice, cooked
- 6 green onions, chopped
- 3/4 cup dried cranberries
- 1/3 cup coarsely chopped pecans, toasted
- 2 tablespoons chopped fresh parsley
- 1/4 cup olive oil
- 6 tablespoons raspberry vinegar
- 2 tablespoons honey
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
Directions
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts
1 cup: 343 calories, 12g fat (1g saturated fat), 0 cholesterol, 450mg sodium, 55g carbohydrate (0 sugars, 5g fiber), 6g protein.
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Recipe Creator
