Colorful Wild Rice Salad
Brighten up your table with this vibrant and nutritious Colorful Wild Rice Salad, a delicious medley of textures and flavors perfect for any occasion! Packed with nutrient-rich wild rice cooked in savory vegetable broth, this dish is loaded with crunchy red and yellow bell peppers, refreshing cucumber, shredded carrot, and finely chopped red onion. Sweet bursts of dried cranberries and the nuttiness of chopped pecans add irresistible depth, while a tangy homemade balsamic vinaigrette ties it all together. Garnished with fresh parsley, this wholesome salad is a stunning side or a satisfying light meal, served chilled or at room temperature. Quick to prep, with just 20 minutes of hands-on time, this gluten-free, dairy-free recipe is a colorful feast for both the eyes and the palate. Perfect for meal prep, potlucks, or a healthy weeknight dinner!
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Recipe Information
Ingredients
- 1 cup Wild rice
- 2 cups Vegetable broth
- 1 medium, diced Red bell pepper
- 1 medium, diced Yellow bell pepper
- 1 medium, diced Cucumber
- 0.5 medium, finely chopped Red onion
- 1 medium, shredded Carrot
- 0.25 cup, chopped Fresh parsley
- 0.5 cup Dried cranberries
- 0.5 cup, chopped Pecans
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the wild rice under cold running water to remove excess starch.
In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 40-45 minutes, or until the rice is tender and most grains are split open. Drain any excess liquid and let the rice cool to room temperature.
While the rice is cooking, prepare the vegetables. Dice the red and yellow bell peppers, cucumber, and finely chop the red onion. Shred the carrot and chop the parsley. Set these aside.
In a large mixing bowl, combine the cooled wild rice, diced vegetables, dried cranberries, and chopped pecans.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper to create the vinaigrette.
Pour the vinaigrette over the wild rice mixture and gently toss until everything is evenly coated.
Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 79.2 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2945 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
