Wild Rice Salad
Bursting with vibrant flavors and wholesome ingredients, this Wild Rice Salad is the ultimate side dish or light main course that's perfect year-round. Featuring nutty, chewy wild rice paired with the crisp crunch of diced cucumbers, sweet-tart dried cranberries, and the earthy warmth of toasted slivered almonds, this salad delivers a delightful balance of texture and taste. A zesty citrus vinaigrette made with fresh orange and lemon juice ties everything together, while fresh parsley adds a pop of herby freshness. Easy to prepare ahead of time, this gluten-free recipe is ideal for meal prepping, holiday gatherings, or refreshing summer picnics. Serve it cold or at room temperature for a versatile dish that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 cup (uncooked) wild rice
- 3 cups water
- 0.5 teaspoon salt
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 0.25 cup red onion, finely chopped
- 0.5 cup dried cranberries
- 0.5 cup slivered almonds, toasted
- 0.25 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 0.25 teaspoon ground black pepper
Instructions
Rinse the wild rice under cold running water until the water runs clear.
In a medium saucepan, combine the rinsed wild rice, water, and salt. Bring to a boil over medium heat.
Once boiling, reduce the heat to low, cover, and let simmer for 40-45 minutes or until the rice is tender but still slightly chewy.
Drain any excess liquid from the cooked wild rice and set it aside to cool completely.
While the rice is cooling, prepare the vegetables. Dice the red bell pepper and cucumber, and finely chop the red onion and fresh parsley.
Toast the slivered almonds in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. Remove from the heat and let cool.
In a small bowl, whisk together olive oil, fresh orange juice, fresh lemon juice, honey, and ground black pepper to create the citrus vinaigrette.
In a large mixing bowl, combine the cooled wild rice, diced red bell pepper, diced cucumber, chopped red onion, dried cranberries, toasted almonds, and chopped parsley.
Pour the citrus vinaigrette over the wild rice mixture and gently toss to combine, ensuring everything is evenly coated.
Taste and adjust seasoning if needed. Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Serve cold or at room temperature, garnished with extra fresh parsley or almonds if desired. Enjoy!
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 68.0 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2092 mg | 45% | |
*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.
