Wild Rice Salad Recipe

The term ‘wild rice’ collectively stands for four species of grasses and the grain that is harvested from them. Although historically popular in Chinese as well as North American kitchens, the food is now a delicacy in Native American, while its use in Chinese cuisine has also become limited. Despite the etymology, wild rice is not directly related to Asian rice, though they are somewhat similar. Wild-rice grains have a chewy outer sheath with a tender inner grain that has a slightly vegetal taste. A great source of fiber and essential minerals such as phosphorus, zinc and foliate, it is a good idea to include wild rice in your meals. This wild rice salad is a great way of doing the same.

Loaded with healthy nuts, fruits, and good fats, the wild rice salad makes for a complete meal and, needless to say, is uber delicious as well. Follow the recipe below to toss up a wholesome wild rice salad.

Image: Serious Eats

Featured Image: Merci Mama

Print Recipe

Wild Rice Salad Recipe

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

1 hour

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 cup long-grain wild rice
• 2 navel oranges
• 2 tbsp olive oil
• 2 tbsp freshly squeezed orange juice
• 2 tbsp raspberry vinegar
• 1/2 cup seedless green grapes cut in half
• 1/2 cup pecans toasted
• 1/4 cup dried cranberries
• 2 tbsp scallions chopped
• 1/2 tsp black pepper freshly ground
• kosher salt

Course Main Dish Cuisine American Prep Time 20 minutes Cook Time 1 hour Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 1 cup long-grain wild rice 2 navel oranges 2 tbsp olive oil 2 tbsp freshly squeezed orange juice 2 tbsp raspberry vinegar 1/2 cup seedless green grapes cut in half 1/2 cup pecans toasted 1/4 cup dried cranberries 2 tbsp scallions chopped 1/2 tsp black pepper freshly ground kosher salt

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and steam for 10 minutes.
2. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, ½ teaspoon of salt, and the pepper.
3. Let it sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.