Edit ModuleShow Tags

FreshTartSteph Recipe: Crunchy Wild Rice Salad with Citrus Dressing


Happy almost Thanksgiving! If you're searching for a refreshing, flavorful salad for the holiday table, I've got just the dish. This wild rice salad has been a Meyer family favorite for years and I'm always happy to see it on my plate. Right when the richness of buttery stuffing, buttery mashed potatoes, and buttery gravy threatens to tank your palate, slide your fork over for a bite of this salad, snappy and downright refreshing with orange zest and the crunch of toasted pumpkin seeds.

Bonus 1: It tastes even better the next day, which makes it a perfect do-ahead dish as well as a leftovers treat.

Bonus 2: It can easily be made vegan.

Bonus 3: You can play with the ingredients to your heart's content. Pine nuts instead of pumpkin seeds. Pomegranate seeds instead of golden raisins. Add cubes of roasted squash. Add cubes of apple. Just don't add marshmallows...

Enjoy a lovely meal, everyone!

Crunchy Wild Rice Salad with Citrus Dressing

Serves 12

wild rice salad

4 c. water
3 c. chicken broth
1 tsp. salt
2 1/2 c. wild rice

1 c. dried cranberries
1 c. golden raisins (or pomegranate seeds)
1 c. chopped green onions (about 1 bunch)
3/4 c. toasted pumpkin seeds (or pine nuts)
1/2 c. chopped fresh parsley
2 Tbsp. grated orange peel

1/2 c. fresh orange juice
1/4 c. apple cider vinegar
1/2 c. olive oil
2 Tbsp. maple syrup (or more to taste)
1 tsp. salt

salt & freshly ground black pepper

Bring water, broth, and salt to a boil in a large saucepan. Stir in rice and bring back to a boil. Cover pan, turn heat to low, and simmer rice until tender but still firm, stirring occasionally, about 40 minutes. Drain rice in a colander. Transfer to a large bowl and cool.

Add cranberries, raisins, green onions, pumpkin seeds, parsley, and orange peel to cooled rice.

In a small bowl, whisk together orange juice, vinegar, olive oil, maple syrup, and salt. Pour over salad and toss to thoroughly combine. Season to taste with salt and pepper. Can be made one day ahead; reserve nuts and stir in right before serving to preserve crunch.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Oatmeal Irish Soda Bread Recipe

Fresh, homemade bread is faster and easier than you think with dough that mixes in five minutes and needs no time to rise

Hello Pizza Turns 5, Ann Kim Short-listed for James Beard Award

Hello Pizza might have middle-child syndrome next to Ann Kim's other pizza shops—but this is what makes it worth revisiting

2018 James Beard Award Finalists

Minnesota chefs stay prominent in the James Beard shortlist

Brews for Good

Guinness is donating $1 to charity for each adult that dons a ‘stache and shares on social media now through March 31, 2018

3 Reasons to Brunch This Weekend

Elegant N/A drinks, outstanding oeufs, and the best of ’80s hair rock this weekend

Blueberry-Walnut Squares Recipe

Enjoy a double-dose of antioxidants with walnuts and blueberries in this treat

Oscar Party Appetizers

Elevate your table with a trio of jazzed up party bites for a win in the best supporting snacks category

Exploring Washington Wines

Sample and discover delicious wines from our country’s second-largest wine-producing area at the Food & Wine Experience March 3 and 4

27 Best Twin Cities Restaurants For Wine

From big-name wine experts to surprising hidden gems, here's where you can always get a glass of great wine
Edit ModuleShow Tags
Edit ModuleShow Tags