Wild Rice Salad with Raisins
Elevate your side dish game with this Wild Rice Salad with Raisins—an irresistible medley of nutty wild rice, sweet raisins, crunchy toasted almonds, and vibrant fresh parsley, all tossed in a zesty lemon-honey vinaigrette. This gluten-free, vegetarian dish combines striking textures and bold flavors, making it a perfect make-ahead option for weeknight dinners, holiday gatherings, or picnic spreads. With minimal prep and wholesome ingredients, this salad stands out as a nutritious and satisfying addition to your table. Serve it chilled or at room temperature for optimal flavor, and enjoy a delightful balance of savory, sweet, and tangy notes in every bite!
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 0.5 teaspoon salt
- 0.5 cup raisins
- 0.5 cup raw almonds, chopped
- 0.25 cup fresh parsley, chopped
- 2 stalks green onions, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.25 teaspoon ground black pepper
Instructions
Rinse the wild rice under cold water using a fine-mesh sieve to remove excess starch.
In a medium saucepan, combine the rinsed wild rice, water, and salt. Bring to a boil over medium-high heat.
Lower the heat to a simmer, cover the saucepan, and cook the rice for 40-45 minutes, or until the grains are tender and begin to split open.
Drain any excess water from the rice and set it aside to cool completely to room temperature.
While the rice is cooling, toast the chopped almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let them cool.
In a large bowl, combine the cooled wild rice, raisins, toasted almonds, chopped parsley, and sliced green onions.
In a small bowl, whisk together the olive oil, lemon juice, honey, and ground black pepper to create the dressing.
Pour the dressing over the wild rice mixture and gently toss to combine, ensuring the ingredients are evenly coated.
Taste and adjust seasoning if needed. Add an extra pinch of salt or a squeeze of lemon juice for more brightness, if desired.
Serve immediately or refrigerate for up to 3 days. Allow the salad to come to room temperature before serving for the best flavor.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 214.3 g | 78% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 62.6 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2151 mg | 46% | |
*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.
