Wild Rice Salad is often served hot as a holiday side, but it adapts beautifully to warm-weather meals. This light, refreshing salad is perfect for picnics and barbecues because it holds up well at room temperature and doesn’t require chilling bowls on ice.
Classic picnic sides like macaroni salad and potato salad are popular, but they need to be kept cold. This wild rice salad offers a tasty, low-fuss alternative that pairs well with grilled meats and travels easily.
Wild Rice Salad Recipe
Ingredients
- Wild rice, brown rice mix – Use a packaged blend of wild and brown rice for the best flavor and texture.
- Dried cranberries – Sweetened dried cranberries work best; fresh cranberries are too tart. You can substitute other dried fruit if you prefer.
- Sliced almonds, toasted – Toasting brings out the almonds’ flavor. Heat in a dry skillet over medium, watching closely until they turn light brown.
- Sliced green onions – Use both white and green parts and slice on a slight angle.
- Lemon juice – Fresh is best, but bottled lemon juice is acceptable.
- Sugar or honey – A touch of sweetness balances the citrus. Agave or a sugar substitute can be used.
- Extra virgin olive oil
- Orange zest – Zest before juicing the orange, and chop the zest into small pieces for easier eating.
- Fresh squeezed orange juice – You only need a little; save the rest for another use.
- Salt and pepper – To taste.
Instructions
Cook the wild rice and brown rice mix according to the package directions, using 1 cup of rice. If you have a pressure cooker, the rice can be ready faster: rinse 1 cup of rice, add 1 1/2 cups of water to an electric pressure cooker, and cook on high pressure for 15 minutes. Allow a 10-minute natural pressure release, then open and fluff with a fork.
Whether you use a pot or a pressure cooker, transfer the cooked rice to a medium bowl and let it cool to room temperature.
While the rice cooks and cools, whisk together the dressing: combine lemon juice, sugar or honey, extra virgin olive oil, orange zest, fresh orange juice, and salt and pepper. Taste and adjust seasoning, then set the dressing aside.
Once the rice is cool, add the dried cranberries, toasted sliced almonds, and sliced green onions. Toss gently to combine.
Right before serving, give the dressing a quick whisk and pour it over the rice mixture. Toss to coat evenly.
Serve the salad chilled or at room temperature. It also works warmed as a traditional holiday side.
Enjoy! Mary
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Wild Rice Salad
A light and refreshing side of wild rice, almonds, and dried cranberries tossed in a citrus dressing. Serve chilled or at room temperature for a delicious picnic side.
10 minutes
15 minutes
45 minutes
1 hour 10 minutes
Ingredients
- 1 cup wild rice, brown rice mix
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 1/4 cup sliced green onions
- 1 tablespoon lemon juice
- 1/2 teaspoon sugar or honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon grated orange zest
- 1 tablespoon fresh squeezed orange juice
- Salt and freshly ground pepper
Instructions
Make 1 cup of wild rice, brown rice mixture per the packet instructions or use an electric pressure cooker: rinse 1 cup rice, add 1 1/2 cups water, pressure cook on HIGH for 15 minutes, then allow 10 minutes natural release. Remove from heat and let cool to room temperature.
While the rice cools, whisk together lemon juice, sugar or honey, olive oil, orange zest, orange juice, and salt and pepper. Set the dressing aside.
Combine the cooled rice with dried cranberries, toasted almonds, and sliced green onions in a medium bowl and mix gently.
Just before serving, whisk the dressing again and pour over the rice mixture. Toss to coat and serve chilled or at room temperature. It can also be served warm as a holiday side.
Notes
To make the rice in an electric pressure cooker: rinse 1 cup of rice, add 1 1/2 cups water, cook on HIGH pressure for 15 minutes, then allow a 10-minute natural release.
Recipe provided by Make Your Meals
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 228Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 178mgCarbohydrates: 34gFiber: 3gSugar: 14gProtein: 4g
Nutritional information is a guideline; values vary by brands and ingredients used.