Wild and Crazee Rice Salad
Bursting with vibrant colors and bold flavors, this Wild and Crazee Rice Salad is a wholesome twist on your usual side dish. Featuring hearty wild rice as its base, this salad is packed with crisp vegetables like bell peppers, carrots, and celery, along with the sweet-tart pop of dried cranberries and the nutty crunch of toasted pecans. A zesty citrus dressing made with orange juice, lemon juice, honey, and Dijon mustard ties everything together, creating a perfect balance of tangy and sweet. Ready in just over an hour (including chilling time), this salad is as versatile as it is delicious—serve it as a light lunch, a picnic favorite, or a colorful addition to any dinner table. Rich in nutrients and brimming with texture, this dish is a must-try for anyone craving a fresh, healthy, and satisfying recipe idea!
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water or vegetable stock
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 large carrot
- 2 celery stalks
- 3 green onions
- 0.25 cup fresh parsley
- 0.5 cup dried cranberries
- 0.5 cup toasted chopped pecans
- 3 tablespoons olive oil
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice thoroughly under cold running water.
In a medium saucepan, bring the water or vegetable stock 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 liquid. Drain any excess liquid and set the rice aside to cool.
While the rice is cooking, prepare the vegetables. Dice the red and yellow bell peppers, finely chop the carrot and celery, and slice the green onions thinly. Roughly chop the parsley.
In a large mixing bowl, combine the cooked and cooled wild rice, diced bell peppers, carrot, celery, green onions, parsley, dried cranberries, and toasted chopped pecans.
In a small bowl or jar, whisk together the olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
Pour the dressing over the rice and vegetable mixture and toss until everything is evenly coated.
Taste and adjust seasoning if needed.
Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3459 mg | 150% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 71.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2724 mg | 58% | |
*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.
