Can I use just wild rice instead of a wild rice blend?

Yes, you can use pure wild rice, but be aware it has a longer cooking time (45-55 minutes) and a more assertive flavor. The blend offers a nice balance of textures and flavors that works particularly well in this salad.

How far in advance can I make this salad?

This salad keeps wonderfully for up to 3 days in the refrigerator. For the best texture, add the toasted pecans just before serving to maintain their crunch.

Can I make this salad into a complete meal?

Absolutely! Add grilled chicken, salmon, or chickpeas for protein. You could also toss in some avocado for healthy fats and additional creaminess.

Is this recipe suitable for special diets?

This recipe is naturally vegan, dairy-free, and gluten-free (just verify your wild rice blend doesn't contain barley). It's also easily adaptable for various dietary needs while maintaining its delicious flavor profile.

Wild Rice Salad with Orange and Cranberries Recipe

Name: Wild Rice Salad with Orange and Cranberries Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 2 tablespoons olive oil; 1 tablespoon white balsamic vinegar

Description

This vibrant and hearty wild rice salad combines the earthy flavors of wild rice with the sweetness of oranges, cranberries, and grapes. The crunch from toasted pecans adds texture, while the light tang of white balsamic vinegar ties it all together. It’s nutritious, delicious, and perfect as a standalone meal or a colorful side dish.

Ingredients

Units Scale

For the 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

For the Dressing

2 tablespoons olive oil
1 tablespoon white balsamic vinegar

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Instructions

Toast the Rice
Place a medium sauce pot over medium heat, and once hot, add the vegetable oil and wild rice blend. Stir occasionally to toast the rice for about 5 minutes. This adds a nutty flavor to the rice.
Cook the Rice
Add the water to the pot and bring it to a boil, then reduce the heat to low, cover, and cook for about 35 minutes or until the rice is tender. Fluff the cooked rice with a fork and set aside. Allow it to cool completely before assembling the salad.
Prepare the Vinaigrette
In a large bowl, combine the olive oil and white balsamic vinegar. Stir well to create a light vinaigrette.
Mix the Salad
Add the cooled wild rice to the bowl with the vinaigrette and toss until evenly coated. Then, stir in the sliced grapes, segmented oranges, toasted pecans, dried cranberries, and thinly sliced green onions. Mix gently to combine.
Season and Chill
Season the salad with salt and pepper to taste. Cover and refrigerate until ready to serve to allow the flavors to meld together.

Notes

Toast the Rice: Toasting the wild rice in oil enhances its nuttiness, adding depth to the flavor of the dish.
Rinse Thoroughly: Rinse the rice under cold water to remove excess starch, ensuring evenly cooked grains.
Cooling Tip: Let the rice cool entirely before assembling the salad to avoid wilting other ingredients.
Segmenting Oranges: For the best taste, remove the white pith and seeds from the orange slices before chopping.
Zest Up: Add a touch of lemon zest or extra orange zest for a refreshing citrus boost.
Dressing Variation: Drizzle a bit of fresh lemon juice or maple syrup over the salad for some sweetness and acidity.

Nutrition

Serving Size: 1 Serving
Calories: 250kcal
Sugar: 8g
Sodium: 120mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg