Rocky Mountain Rice Salad
Discover the vibrant flavors of Rocky Mountain Rice Salad, a hearty yet refreshing dish perfect for any occasion. This colorful salad combines nutty wild rice with crisp red and yellow bell peppers, crunchy celery, and tangy dried cranberries for a delightful medley of textures. Slivered almonds add a satisfying crunch, while fresh parsley brings a burst of earthy brightness. Tossed in a zesty apple cider vinaigrette infused with honey and Dijon mustard, this dish is both wholesome and irresistibly delicious. Ideal as a side dish or a light main course, this gluten-free and vegetarian-friendly recipe is a crowd-pleaser that's best served chilled or at room temperature. Whether for meal prep or a festive gathering, this rice salad promises to be a hit!
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 1 red bell pepper
- 1 yellow bell pepper
- 2 celery stalks
- 3 green onions
- 1 cup dried cranberries
- 1 cup slivered almonds
- 1 cup parsley, chopped
- 0.25 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice under cold running water in a fine mesh sieve to remove excess starch.
In a medium saucepan, bring the water to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and has absorbed most of the water.
Drain any excess water from the cooked rice and set it aside to cool completely.
While the rice is cooling, dice the red bell pepper, yellow bell pepper, and celery into small bite-sized pieces.
Slice the green onions thinly and chop the parsley finely.
In a large mixing bowl, combine the cooled wild rice, diced vegetables, green onions, dried cranberries, slivered almonds, and chopped parsley.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to make the dressing.
Pour the dressing over the rice mixture and toss gently to coat all the ingredients evenly.
Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 131.6 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2285 mg | 49% | |
*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.
