Wild Rice Salad Recipe
Wild Rice Salad recipe tossed with orange vinaigrette, crunchy pecans, and sweet grapes. It is a a great gluten free and vegan fall salad that can be made ahead and served cold.
Servings: 6 servings
Ingredients
For The Wild Rice
- 1 cup wild rice rinsed well
- 3 cups water or vegetable stock
- 1/2 teaspoon kosher salt
For The Wild Rice Salad
- 1 cup green grapes cut in half
- 2 oranges peeled and sliced
- 1/2 cup scallions chopped – both green and white parts
- 1/4 cup dried cranberries
- 1 cup pecans
- Handful of pomegranate arils for color optional
For The Dressing
- 1 tablespoon orange zest from one orange
- 1/2 cup orange juice preferably freshly squeezed (from one to two oranges)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- To cook the wild rice: Place wild rice, water (or stock), and salt in a saucepan with a lid over medium-high heat. Put the lid on and bring it to a boil. Turn the heat down to low and let is simmer for 40-45 minutes*. You will know that it is cooked when some of the kernels are burst open. Drain excess liquid (if any) and serve.
- Place cooked and cooled wild rice, grapes, orange slices, scallions, cranberries and pecans in a large salad bowl.
- To make the dressing: In a small mixing bowl, mix orange juice, orange zest, olive oil, salt and pepper.
- Pour the dressing over the wild rice salad. Give it a toss.
- If you have the time, allow it to sit for 30 minutes in the fridge for all the flavors to blend before serving. Serve.
Video
Notes
- Yields: This recipe makes about 5-6 cups of salad, which is ideal for serving 6 as a side dish. The nutritional values below are per serving.
- Plan ahead: Soaking wild rice in water for 2 hours can reduce the cooking time by half. However, I would not recommend soaking it longer than that. Alternatively, you can cook wild rice in a pressure cooker, which takes about 35 minutes.
- Make-Ahead Instructions: You can make this wild rice salad a day in advance. As a matter of fact, I recommend doing so, as it allows all the flavors to mingle and create an incredible flavor profile. Simply mix all the ingredients (including the dressing) in a large bowl, cover it with stretch film and store it in the fridge.
- To Store leftovers: Place leftovers in an airtight container and store them in the fridge for up to 3 days.
Nutrition
Calories: 284kcal | Carbohydrates: 37g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 342mg | Fiber: 5g | Sugar: 14g | Vitamin A: 249IU | Vitamin C: 37mg | Calcium: 42mg | Iron: 1mg
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