This simple and delicious wild rice salad is perfect for any occasion. This gluten-free side dish combines wholesome grains, sweet cranberries and crunchy pecans with a tangy vinaigrette.
Ingredients
1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup coarsely chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon pepper
Instructions
1Combine the ingredients
2Combine the cooked rice, chopped green onions, dried cranberries, toasted pecans and fresh parsley in a large bowl. This mixture brings together a wonderful blend of flavors and textures. Editor's Tip: Cook your brown and wild rice ahead of time and allow it to cool before adding it to the salad. Cooling the rice helps firm up the grains, making them easier to mix with the other ingredients without becoming mushy.
3Make the vinaigrette
4Whisk together the extra-virgin olive oil, raspberry vinegar, honey, salt, and pepper in a small bowl. This simple vinaigrette perfectly combines the flavors.
5Toss and serve
6Pour the vinaigrette over the rice salad and toss to coat evenly. Serve immediately or place in the fridge for a refreshing, make-ahead side dish.
