Sweet ‘n Savory Wild Rice Salad

Wild Rice Salad 8 TowelMy husband is a fairly traditional eater, oh, don’t get me wrong, he will try anything, but on a normal night at home, Vince wants food that he loves. So whenever I try something new, instead of asking if he likes it, I ask, “Should I make this again?”

Well, this rice salad is a home run. (Ina Garten’s recipes never disappoint.) Vince loves it and begs me to make it weekly. Be sure to get real wild rice, not mixed with any other rices. It is dark brown, maybe not the most appetizing color, but when those grains bloom in the simmering water, they become chewy little bits of heaven. And the dressing gives just enough sweet with a good balance of savory to make this a go to as a side dish or light entrée. You can also chop up some cooked chicken breast and add it if you want meat with your meal.Wild Rice Salad Serving Spoon

Just to let you know, some of the links on this page are “affiliate links” which means Great Eight Friends may earn a small commission on items purchased through these links. This helps fund the cost of running the website. Thanks for your Gr8 support!

Wild Rice Salad

This was adapted from one of our favorites here at Great Eight Friends: Barefoot Contessa How Easy is That?

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 you have on hand.
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup seedless green grapes, cut in half
  • 1/2 cup pecans, lightly toasted
  • 1/4 cup dried cranberries
  • 3 Tablespoons chopped chives


  1. In a medium pot bring the wild rice, water and salt to a boil over high heat.

  2. 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.

  3. 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.

  4. In a separate bowl mix together the olive oil, orange juice, raspberry vinegar, salt and pepper.

  5. Pour the dressing over the warm rice and stir to combine.

  6. Then mix in the grapes, pecans, cranberries, and chives.

  7. Taste and adjust seasonings.

  8. This is best if it is allowed to sit for a while for the flavors to marinate, at least 30 minutes.

  9. Transfer to a serving bowl and serve at room temperature.

Recipe Notes

Gr8 Serving Tip:

Add some chopped, grilled chicken breast to the salad to make a Gr8 light entrée!


  1. Lee Orr | 1st Jun 16

    I had this salad with Kyle and it was a hit! My family is from Wisconsin where wild rice is revered. The wild rice is cooked perfectly so it still has a little crunch. I can’t wait to make it for my siblings at a family reunion in July.

    • Anna | 1st Jun 16

      We are so happy you enjoyed the Wild Rice Salad! Please Tell us about the reviews your family gives it. Have a Gr8 day!

Leave A Comment

Simple Share ButtonsBe a Gr8 Friend...Share!
Simple Share Buttons