Wild Rice Salad – A Wholesome, Colorful, and Flavorful Delight
Wild Rice Salad blends nutty, chewy wild rice with colorful vegetables, tangy vinaigrette, and crunchy nuts. It’s packed with vitamins, fiber, and antioxidants, offering a perfect combination of taste and health. This easy-to-make salad is perfect as a side dish or a light vegetarian meal, suitable for any season.
Ingredients
- 1 cup wild rice, rinsed
- 3 cups water or vegetable broth
- 1 cup diced celery
- 1 cup chopped red and yellow bell peppers
- ½ cup sliced green onions
- ½ cup dried cranberries or raisins
- ½ cup toasted almonds or pecans, chopped
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar or lemon juice
- 1 tbsp honey or maple syrup
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the wild rice thoroughly and cook it in water or broth for about 40 minutes until tender but slightly chewy. Drain excess liquid and let it cool.
- In a large bowl, combine celery, bell peppers, green onions, and dried cranberries.
- Add the cooled wild rice and mix gently.
- In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss until evenly coated.
- Top with toasted nuts and garnish with fresh parsley before serving.
Notes
- Use vegetable broth instead of water for a richer flavour.
- Chill the salad for 30 minutes before serving to enhance its taste.
- Add feta or goat cheese for a creamy, tangy twist.
- Substitute nuts with pumpkin seeds for a nut-free version.
- The salad tastes even better the next day after the flavours blend.