Saturday, July 27, 2013

Wild Rice Salad

Warm, chilled or room temperature, this Wild Rice Salad is delicious.  It's a great dish to serve company. Thanks to Mariann for preparing dinner for us.

Tastes & Treasures cookbook features a recipe for Wild Rice Pilaf on page 57 from historic Hassayampa Inn in Prescott.

Wild Rice Salad


1/2 cup brown rice

1/2 cup wild rice

2 1/3 cups water (see package instructions)

1/2 teaspoon salt

1/2 cup dried cranberries

1/2 cup chopped pecans 

1/4 cup sliced green onions

2 Tbsp olive oil

2 Tbsp balsamic vinegar

Salt and freshly ground pepper


Use the amount of water for the rice according to instructions on the rice package, usually wild rice is a ratio of 1:3 of wild rice to water. Bring rice, 1/2 teaspoon salt, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.

In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.

In a separate jar, mix olive oil, balsamic vinegar and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature.

Yield: Serves 4 to 6.