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Wild Rice Salad 8 Towel
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Wild Rice Salad

This was adapted from one of our favorites here at Great Eight Friends: Barefoot Contessa How Easy is That?
Prep Time10 mins
Cook Time1 hr
Steaming and resting time40 mins
Total Time1 hr 50 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: Wild Rice Salad
Servings: 4 servings
Author: Anna


  • 1 cup long-grain wild rice, (6 ounces)
  • 4 cups water
  • 2 teaspoons sea salt
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons freshly squeezed orange juice
  • 2 Tablespoons raspberry vinegar, or any fruit vinegar or white wine or champagne vinegar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup seedless green grapes, cut in half
  • ½ cup pecans, lightly toasted
  • ¼ cup dried cranberries
  • 3 Tablespoons chopped chives


  • In a medium pot bring the wild rice, water and salt to a boil over high heat.
  • Reduce heat and simmer, for 50 to 60 minutes, uncovered. The rice is done when the grains have “bloomed” a bit and it is tender.
  • Holding a lid on top of the pot, drain any remaining water from the rice by leaving a very small opening. Leave the lid on the pot, sealed, and let steam for 10 more minutes.
  • In a separate bowl mix together the olive oil, orange juice, raspberry vinegar, salt and pepper.
  • Pour the dressing over the warm rice and stir to combine.
  • Then mix in the grapes, pecans, cranberries, and chives.
  • Taste and adjust seasonings.
  • This is best if it is allowed to sit for a while for the flavors to marinate, at least 30 minutes.
  • Transfer to a serving bowl and serve at room temperature.


Gr8 Serving Tip:

Add some chopped, grilled chicken breast to the salad to make a Gr8 light entrée!
Tried this recipe?Mention @Great8Friends or tag #gr8food!