Description
A vibrant and nutritious Wild Rice Salad combining hearty wild rice blend with fresh oranges, sweet cranberries, crunchy pecans, and a zesty white balsamic vinaigrette. This refreshing salad is perfect as a light meal or a colorful side dish.
Ingredients
Scale
Salad
- 1 tablespoon vegetable oil
- 1 1/2 cups wild rice blend, rinsed
- 2 1/4 cups water
- 1/2 cup grapes, sliced
- 2 oranges, segmented and chopped
- 1/2 cup toasted, chopped pecans
- 1/4 cup dried cranberries
- 1 green onion, thinly sliced
- Salt and pepper, to taste
Dressing
- 2 tablespoons olive oil
- 1 tablespoon white balsamic vinegar
Instructions
- Cook the Wild Rice Blend: In a medium saucepan, heat the vegetable oil over medium heat. Add the rinsed wild rice blend and sauté briefly to coat the grains. Pour in 2 1/4 cups water and bring to a boil. Reduce the heat to low, cover, and simmer for about 40 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork.
- Prepare the Salad Ingredients: While the rice cooks, slice the grapes in halves or quarters depending on size. Peel and segment the oranges, chopping the segments into bite-sized pieces. Toast and chop pecans if not already prepared. Slice the green onion thinly. Gather the dried cranberries.
- Make the Dressing and Combine: In a small bowl, whisk together the olive oil and white balsamic vinegar. Season with salt and pepper to taste. In a large bowl, combine the cooked wild rice, grapes, oranges, toasted pecans, dried cranberries, and green onion. Drizzle the dressing over the salad and toss gently to mix well.
- Chill and Serve: For best flavor, cover the salad and refrigerate for at least 20 minutes to allow the flavors to meld. Serve chilled or at room temperature as a refreshing, wholesome dish.
Notes
- Rinsing the wild rice blend helps remove excess starch and improves texture.
- To toast pecans, place them in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until fragrant.
- This salad can be prepared a day ahead and stored in the refrigerator for up to 2 days.
- Use fresh, juicy oranges like navel or Cara Cara for the best flavor.
- You can substitute walnuts or almonds if pecans are unavailable.
