Wild Rice Salad Recipe
Serves 6
15 mins prep
45 mins cook
60 mins total
Wild Rice Salad recipe tossed with orange vinaigrette, crunchy pecans, and sweet grapes. It is a a great gluten free and vegan fall salad that can be made ahead and served cold.
For The Wild Rice
For The Wild Rice Salad
For The Dressing
To cook the wild rice: Place wild rice, water (or stock), and salt in a saucepan with a lid over medium-high heat. Put the lid on and bring it to a boil. Turn the heat down to low and let is simmer for 40-45 minutes*. You will know that it is cooked when some of the kernels are burst open. Drain excess liquid (if any) and serve.
Place cooked and cooled wild rice, grapes, orange slices, scallions, cranberries and pecans in a large salad bowl.
To make the dressing: In a small mixing bowl, mix orange juice, orange zest, olive oil, salt and pepper.
Pour the dressing over the wild rice salad. Give it a toss.
If you have the time, allow it to sit for 30 minutes in the fridge for all the flavors to blend before serving. Serve.
