Wild Rice Salad
Wild rice salad is a vibrant and nutritious dish that brings a burst of flavor to any gathering. With its nutty grains, colorful veggies, and zesty dressing, this salad is not just food; it’s an experience that evokes memories of summer picnics and family celebrations. Perfect for potlucks or as a refreshing side dish, each bite offers a satisfying crunch and delightful sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1 cup wild rice
- 1 red bell pepper, diced
- 3–4 green onions, thinly sliced
- ½ cup dried unsweetened cranberries
- ½ cup pecans or walnuts, chopped and toasted
- ¼ cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Rinse wild rice under cold water to remove excess starch. Combine with 3 cups of water in a pot. Bring to boil, then reduce heat and cover. Simmer for 40-50 minutes until tender but chewy.
- While the rice cooks, prepare the vegetables: dice the red bell pepper and slice green onions. Place them in a large mixing bowl.
- Add cranberries and toasted nuts to the bowl with vegetables.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Once the rice is cooked, fluff it with a fork and add it to the mixing bowl. Drizzle with dressing and toss gently until combined.
- Chill for at least 30 minutes before serving to let flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg