Wild Rice Salad
photo by Barb 3663
- Ready In:
- 1hr 30mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 1 cup wild rice
- 4 cups water
- 1 teaspoon salt
- 1⁄4 cup diced red bell pepper
- 1⁄4 cup diced yellow bell pepper
- 1⁄4 cup diced red onion
- 1⁄4 cup diced scallion
- 1⁄4 cup diced celery
- 1⁄4 cup pistachio nut
- 1⁄4 cup diced dried apricot
- 1⁄4 cup raisins or 1/4 cup currants
- 1⁄4 cup cranberries or 1/4 cup cherries
- 1 tablespoon toasted salted sunflower seeds
- 1⁄4 cup balsamic vinaigrette
- 3⁄4 cup olive oil
- 1 minced garlic clove
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
directions
- Combine rice, water and salt together in a large pot and bring to a boil, reduce heat and simmer for 50 to 60 minutes.
- Drain rice and chill.
- Combine the chilled rice with the vegetables, fruit, and nuts.
- Whisk vinegar, oil, garlic, salt, pepper, oregano, mustard and honey.
- Starting with 1/3 cup of the dressing add to the rice mixture and blend.
- Taste and adjust with more or less to suit your personal tastes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This salad was AMAZING!!! I recently got some wild rice for another recipe (from Amazon because I couldn't find it in any nearby store: https://smile.amazon.com/Natures-Earthly-Choice-Minnesota-Cultivated/dp/B00B18VKZ4/ref=sr_1_1?dchild=1&keywords=Nature%27s+Earthly+Choice+Minnesota+Cultivated+Wild+Rice&qid=1626193605&s=grocery&sr=1-1) and I was looking for other wild rice recipes. The only change I made was with the apricots, since I only had 3 left in the package. I used those and also cut up 1 large Medjool date to supplement. I allowed the salad to marinate overnight with the dressing and, oh my! It is wonderful!! Definitely a keeper.
-
I always find it quite irritating when people rate a recipe at the high end or low end and then find that they did not follow the recipe at all... usually by the time they finish it does not look anything like the original. This being said... I am only able to give MYSELF 4 stars. I changed the recipe by adding only 1/4 cup of oil instead of the called for 3/4 cup for the dressing, and used a wild rice, basmati brown and sweet red rice mixture. With this change I can give the recipe 5 stars . The various textures - chewey, crunchy, and flavors - sweet, salty made this one of the best salads I've had. Thank you for posting this recipe, and please forgive me for the changes I made.<br/>GregV
Tweaks
-
I always find it quite irritating when people rate a recipe at the high end or low end and then find that they did not follow the recipe at all... usually by the time they finish it does not look anything like the original. This being said... I am only able to give MYSELF 4 stars. I changed the recipe by adding only 1/4 cup of oil instead of the called for 3/4 cup for the dressing, and used a wild rice, basmati brown and sweet red rice mixture. With this change I can give the recipe 5 stars . The various textures - chewey, crunchy, and flavors - sweet, salty made this one of the best salads I've had. Thank you for posting this recipe, and please forgive me for the changes I made.<br/>GregV
RECIPE SUBMITTED BY
<p>I'm a SAHM to adorable five year old boy/girl twins. I grew up in California where I could eat Mexican food every day and the produce was amazing! My husband grew up in Zambia, Africa and had a wonderful adventurous childhood. I love to listen to his stories. Shortly after we got engaged we moved to Augusta, Georgia and it was a fun adventure for us and we loved the change and adored going to the Masters golf tournament, but after two years we REALLY missed the west coast so we moved to Oregon. For five years I was more than thrilled to be near Mexican food once again and the produce was also fantastic. Now we live in upstate NY where there isn't any Mexican food (can you tell I like Mexican?) but we do have Italian and I love it! Now if I can do something about the snow!! I've been married for 13 years to a wonderful man who is everything I ever wanted and more. We love to travel, which we did a lot of before we had our wonderful babies five years ago. My husband and I love culture when we travel and so we try to stay away from the tourist spots. A few years ago my husband went to Saudi Arabia on business so I decided I'd go to Peru to see Machu Pichu and Cusco--by myself. It was an amazing trip and I can't wait to go there again. Given our love for Latin food we've traveled through Central and South America. I LOVE typical dishes, especially in Costa Rica, and I'm prefectly happy to eat rice and beans over and over again. We built our home two years ago and it's on 22 acres so we're busy most weekends gardening and enjoying the outdoors. My goal is to have a greenhouse like the one my husband built for me when we lived in Oregon.</p>