
Wild Rice Salad
Total Time
Prep/Total Time: 15 min.
Yield
8 servings
This simple and delicious wild rice salad is perfect for any occasion. This gluten-free side dish combines wholesome grains, sweet cranberries and crunchy pecans with a tangy vinaigrette.
Ingredients
- 1 cup brown rice, cooked
- 1 cup wild rice, cooked
- 6 green onions, chopped
- 3/4 cup dried cranberries
- 1/3 cup coarsely chopped pecans, toasted
- 2 tablespoons chopped fresh parsley
- 1/4 cup olive oil
- 6 tablespoons raspberry vinegar
- 2 tablespoons honey
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
Directions
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts
1 cup: 343 calories, 12g fat (1g saturated fat), 0 cholesterol, 450mg sodium, 55g carbohydrate (0 sugars, 5g fiber), 6g protein.
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Recipe Creator
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