This Wild Rice Salad is a fantastic way to combine all your favorite things in a hearty grain salad. It is easily customizable– if you don't have apples, use pears! If you don't have dried cranberries, use another type of dried fruit! You can also omit the nuts if you prefer, or simply substitute them with another nut or seed of your choice. Serve this salad on top of mixed greens for a light lunch, or serve alongside a protein of your choice.
Wild Rice Salad Recipe:
- 1 cup wild rice, rinsed
- 4 cups water
- 1 1/4 teaspoons salt
- 2 tbsp Wild Groves Crushed Mandarin Olive Oil or Blood Orange Olive Oil
- 3 tablespoons apple cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 cup garbanzo beans, drained and rinsed
- 1/2 cup dried cranberries
- 1/2 cup chopped fresh Italian parsley
- 1 apple, peeled, cored, and diced
- 1/4 cup pumpkin seeds
In a medium pot, combine the rice, 3/4 teaspoon of the salt, and 4 cups of water. Bring to a boil, then turn the heat down to low; cover and simmer until the rice is tender and most of the grains have split open, about 50 to 60 minutes. Transfer the rice to a fine-mesh strainer to drain any excess water. Let cool.
Once the rice is cool, toss it with the olive oil and apple cider vinegar. Add more olive oil or vinegar as needed to suit your preferences. Season with salt and pepper. Add the walnuts or pecans, dried cranberries, parsley, apple, and pumpkin seeds. Taste and adjust the seasoning, if desired. Serve cold or at room temperature.