Oranges, dried cranberries, apricots, and avocados are some of the ingredients that go into this Ina Garten recipe for wild rice salad, which is widely considered to be among the greatest dishes currently available.
It is a delightful side dish that may be made in advance and enjoyed at Thanksgiving, Christmas, or Hanukkah (or really any holiday!) It is naturally suitable for vegan diets, and it pairs nicely with roasted meats, pork, and fish.
Why You’ll Love This Recipe
You may offer this delicious Wild Rice Salad with oranges, nuts, avocado, and dried fruit as a side dish during the Christmas season, or you can serve it throughout the summer as a side dish at a picnic or a potluck gathering.
This salad, which is created with healthy grains, is going to steal the show when it’s served. The savory and sweet components are delicious when combined with a wide range of dishes. Because it tastes wonderful when chilled, it is an excellent meal that can be prepared ahead of time and brought to a party.
Benefits Of Wild Rice
In addition to not inherently containing gluten, wild rice provides more protein per serving than brown rice does. In addition to being high in antioxidants, wild rice is also a good source of important minerals including magnesium and phosphorus.
If the only kind of wild rice that is sold in your area is in the form of a blend, you should search for one that has both long-grain brown rice and wild rice. This will ensure that the rice takes around the same amount of time to cook.
Ina Garten Wild Rice Salad Ingredients
- Wild Rice. The seeds of grasses unique to North America are our principal component, and contrary to popular belief, they are not from the same plant as the brown rice and white rice we are used to.
- Oranges Or Tangerines. While you’ll need three oranges (or tangerines) for this dish, only the first will be used to make the dressing. Two others are whole but divided into sections. Use a sharp knife while standing over a basin to capture the fluids. This way, you won’t have to throw out the orange juice just yet.
- Pecans. Harvested in the fall and winter, pecans and other nuts are staples in many holiday dishes. Pecans give this wild rice salad a delicious buttery and nutty flavor. Toast them to bring forth their inherent tastes. Toaster ovens are my preferred method for this; however, an extra timer should be set as they burn easily.
- Dried Cranberries And Apricots. If you have a sensitivity to sulfur, look for dried fruit that is naturally sweetened with juice instead of added sugar. My preference is for the flavor of dried apricots that have not been sulfured, although I realize that this comes at the expense of their appearance. It’s a relaxing ritual for me to carefully dice the apricots. These salad ingredients are like little gems.
- Parsley. You may also use curly parsley; this recipe calls for a lot of the herb, almost as much as you’d use in tabbouleh, but the salad benefits greatly from the burst of flavor and color that the parsley provides.
Is Wild Rice The Same As Black Rice?
No. In contrast to wild rice, which is essentially grass, black rice is a type of whole-grain rice that is quite similar to brown rice.
Is It Necessary To Soak Wild Rice Before Cooking It?
There is no need to pre-soak the rice, but before using it, we like to give it a thorough washing in a sieve with a fine mesh.
What To Do When Buying Wild Rice?
You may find wild rice in the department of the grocery store that is dedicated to rice. It may be purchased in both bags and cartons.
To ensure that you only get the exact quantity of wild rice required for a certain dish, I suggest purchasing it in larger quantities. It will keep well in a cold, dry pantry, but due to the fact that it is unrefined, the natural oils contained inside it may go rancid with time, so you should make plans to utilize it within the next year. My preferred method for storing wild rice is in a large, dry jar with a wide mouth.
My go-to brand of rice, Lundberg Farms, now offers a wild rice variety that may be prepared in a shorter amount of time. If you do discover that, make sure that the directions for cooking that are printed on the container are followed carefully, since the food will cook considerably more quickly.
How To Make Wild Rice Salad
- In a large saucepan, combine rice and water. Cover liberally with water. Bring to a boil over high heat. Reduce the heat to medium-low or continue a simmer for 45 to 50 minutes, or until the rice is cooked but not mushy.
- One orange is zested and juiced. Set aside the remaining two orange segments.
- In a blender, combine the orange zest and juice. Fill the blender with 1/4 avocado. Puree the shallot, oil, vinegar, mustard, honey or agave, and salt until smooth. Pour into a large mixing basin.
- Allow the heated rice to cool to room temperature in the dressing for 35 to 42 minutes.
- Stir in the parsley, pecans, cranberries, apricots, and orange segments.
- Dice the remaining avocado and fold it into the salad carefully.
What To Serve With Wild Rice Salad?
- This dish pairs wonderfully with roasted turkey for Thanksgiving or any other holiday feast.
- This wild rice salad is the perfect accompaniment to the Easy Pork Tenderloin and Apple Skillet with maple, mustard, and shallots, which would be perfect for Christmas dinner or any other holiday or celebration. Try my Apple Chutney Roasted Pork Loin that I’ve brined instead.
- These Lemon Caper Salmon Cakes with my easy Skillet Green Beans would make a wonderful seafood-centric dinner.
Recipe Variations
- To make this more of a filling salad for lunch, consider adding some chopped cooked chicken or turkey that has been left over from dinner.
- Serve on a bed of arugula, watercress, and romaine lettuce. Arugula has a spicy flavor. To dress the greens, you may either drizzle them with more salad dressing or you can simply squeeze some fresh lemon juice over them and drizzle them with olive oil. Add some goat cheese on top.
- Try using the arils from fresh pomegranates instead of dried cranberries.
- Remove the avocado from the recipe and replace it with a creamy feta, such as goat feta. Orange and feta cheese are a fantastic combination to enjoy together.
- Instead of pecans, you may try using pinenuts, hazelnuts, or walnuts.
- Try substituting a gourmet nut oil for olive oil for an added dose of opulence in your dish. The buttery flavor of hazelnut oil is one of my favorites, and I like using walnut oil in salad dressings.
How To Store Wild Rice Salad?
- In The Fridge. After it has been created, this salad does not keep or sit well at all. As soon as all of the components have been combined, the salad should be consumed as quickly as possible; otherwise, the lettuce and almonds will become soggy from the dressing. If there are any leftovers of the wild rice salad, place them in a container that can seal tightly and store them in the refrigerator for up to two to three days.
- In The Freezer. Because it does not freeze and thaw very well, I will not be recommending that you freeze this wild rice salad.
- To Make Ahead. Because this is a cold salad, it is best to prepare the individual components of the salad ahead of time. You should get started on preparing the wild rice, sweet potatoes, and pomegranate as early as possible. Keep each component in its own airtight container in the refrigerator, then assemble the dish just before you sit down to dine.
My Top Tips
- If you replace the honey in this recipe for Wild Rice Salad with agave, you’ll have a vegan dish.
- Wild rice is cooked in a pot of water until the grains have opened and the rice is soft (taste a small bite to check.) Most can be prepared in 45 minutes, but read the instructions on the package to be sure. It’s important for the rice to cook evenly so that the water never goes below the surface. Put it in a fine mesh strainer and drain it like you would spaghetti.
- To Prepare Ahead of Time: You have up to 2 days to go through Step 4. Proceed to Step 5 right before serving.
Ina Garten Wild Rice Salad Nutrition Facts
Amount Per Serving
- Calories 110.7
- Total Fat 3.4g
- Saturated Fat 0.5g
- Sodium 130mg
- Total Carbohydrate 19.6g
- Dietary Fiber 5.6g
- Sugars 4g
- Protein 2.9g
Ina Garten Wild Rice Salad
Description
Oranges, dried cranberries, apricots, and avocados are some of the ingredients that go into this Ina Garten recipe for wild rice salad, which is widely considered to be among the greatest dishes currently available.
Ingredients
Instructions
- In a large saucepan, combine rice and water. Cover liberally with water. Bring to a boil over high heat. Reduce the heat to medium-low or continue a simmer for 45 to 50 minutes, or until the rice is cooked but not mushy.
- One orange is zested and juiced Set aside the remaining two orange segments.
- In a blender, combine the orange zest and juice. Fill the blender with 1/4 avocado. Puree the shallot, oil, vinegar, mustard, honey or agave, and salt until smooth. Pour into a large mixing basin.
- Allow the heated rice to cool to room temperature in the dressing, for 35 to 42 minutes.
Stir in the parsley, pecans, cranberries, apricots, and orange segments. - Dice the remaining avocado and fold it into the salad carefully.
Notes
- If you replace the honey in this recipe for Wild Rice Salad with agave, you’ll have a vegan dish.
- Wild rice is cooked in a pot of water until the grains have opened and the rice is soft (taste a small bite to check.) Most can be prepared in 45 minutes, but read the instructions on the package to be sure. It’s important for the rice to cook evenly so that the water never goes below the surface. Put it in a fine mesh strainer and drain it like you would spaghetti.
- To Prepare Ahead of Time: You have up to 2 days to go through Step 4. Proceed to Step 5 right before serving.
Servings 10 Cups
- Amount Per Serving
- Calories 110.7
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 0.5g3%
- Sodium 130mg6%
- Total Carbohydrate 19.6g7%
- Dietary Fiber 5.6g23%
- Sugars 4g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.