Wild Rice Salad

Submitted by:
Colourful and delicious! Nice with roasts - or just on its own. Tastes best the next day. Found this in Gourmet magazine, 1996

Preparation time: 2 hours
Cooking time: 30 min

Serves: 6

Dietary guidance: v v 

Tags: salad · rice · wild ·


½ pound (1 ½ cups) wild rice, rinsed
2 celery stalks, cut into ¼ inch dice
½ carrot, cut into ¼ inch dice
½ red onion, chopped fine (select a “flat” onion)
½ red bell pepper, cut into ¼ inch dice
½ yellow bell pepper, cut into ¼ inch dice
½ green bell pepper, cut into ¼ inch dice
2 small tomatoes, seeded, cut into ¼ inch dice
½ cup sliced almonds, toasted until golden
(optional: ½ cup raisins or cranberries) [I didn't add them]

6 tablespoons balsamic vinegar
3 tablespoons vegetable oil
1 teaspoon minced garlic
salt and pepper to taste


Pre-cook rice according to manufacturers’ directions – Drain and transfer rice to bowl to cool. (Chill covered until cold – 2 hours)

Combine all veggies, almonds and raisins/cranberries and toss with rice.

In a small bowl, combine vinegar, oil, and garlic and whisk with salt and pepper until mixed. Pour dressing over salad and toss well.

Salad can be made 2 days ahead and chilled, covered.

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