Wild Rice Salad with Oranges and Grapes

Everyone loves this delicious wild rice salad. Chewy wild rice, juicy oranges, sweet grapes, tart dried cranberries and crunch pecans make the perfect salad!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 367kcal

Ingredients

1 cup long-grain wild rice 6 ounces
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
½ cup seedless green grapes cut in half
½ cup pecans toasted
¼ cup dried cranberries
2 tablespoons scallions white and green parts, chopped
½ teaspoon freshly ground black pepper

Instructions

Place 4 cups of water, two teaspoons of salt and the wild rice in a medium saucepan. Bring to a boil. Reduce heat and simmer uncovered for 50 to 60 minutes or until rice is tender. Drain well, return to pan, cover and let steam for about 10 minutes.
Place the rice in a medium sized mixing bowl. Add the orange segments, by cutting off all of the peel and pith (zest first like I did if you'd like), then using a sharp knife, cut in between the membranes, dropping the segments into the bowl. Do this over the bowl and the orange juice will also go in the bowl.
Add the olive oil, orange juice raspberry vinegar, grapes, pecans, cranberries, scallions and black pepper. Toss and adjust seasonings.
Allow flavors to blend for at least 30 minutes and serve at room temperature.

Notes

Zest the oranges and use some it in the salad if you'd like, it really punches up the flavor.
It calls for Raspberry Vinegar, an apple cider would work - so would my Mango Vinegar or my Blueberry Vinegar.
In place of pecans you can substitute walnuts.
Dried cranberries - you can use dried tart cherries or raisins.

Nutrition