Holiday Wild Rice (or Nutty Wild Rice Salad)

This Nutty Wild Rice Salad is a great accompaniment to any holiday meal. It doesn’t take oven or stove top space and can be made up to a few days in advance. While vegetarian and mostly allergen free, the nuts could be omitted if necessary.

Prep Time15

Cook Time45

Resting Time1

Total Time2

Course: Side Dish

Cuisine: American

Keyword: holiday wild rice, wild rice

Servings: people

Calories: 218kcal

Author: Eating With Deb

Equipment

Knife and cutting board
Large bowl and whisk
4 to 6 quart stock pot
Small non-stick sauté pan

Ingredients

1 cup wild rice uncooked
3 cups vegetable stock water, or chicken stock
4 each mandarin oranges
1/3 cup walnuts chopped
1/3 cup almonds sliced
½ cup cranberries dried

Dressing

2 tbsp balsamic vinegar or red wine vinegar
1 tbsp orange juice concentrate
2 tbsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper
1 tbsp honey
2 tsp ginger fresh, minced
1 tsp garlic fresh, minced
2 ea green onion sliced
¼ cup parsley chopped

Instructions

Put a 4 to 6 quart sauce pan on the stove and turn on heat to medium high. Add the rice and dry toast for 3 to 5 minutes to brown.
Add the water or stock and bring to a boil, reduce heat, cover, and simmer for about 45 minutes until rice is cooked. If there is excess liquid, drain rice.

While rice is cooking:

In a large bowl, whisk together sauce ingredients.

Prep the rest of the salad ingredients:

Dry toast (don’t use any oil) the nuts over medium heat for 3 to 5 minutes until they start to brown. Remove from heat immediately.
Peel, segment, and cut mandarin orange segments in 1/2 or thirds and get ½ cup dried cranberries.
When the rice is done (strain it if there is any liquid left), add it to the dressing and mix well. Put in refrigerator for about 1 hour to cool down.
Add the rest of the salad ingredients and mix well.
Enjoy!

Notes

Makes 6 cups

You can replace dried cranberries with 1/2 of a pomegranate seeded or about 1/2 to 3/4 cup of pomegranate seeds.

Nutrition