Best 3 Wild Rice Cranberry And Walnut Salad Recipes

**Wild Rice, Cranberry, and Walnut Salad: A Symphony of Flavors and Textures**

Experience a culinary delight with our wild rice, cranberry, and walnut salad recipe! This vibrant dish combines the nutty flavor of wild rice with the tartness of cranberries and the crunch of walnuts, creating a symphony of flavors and textures. Tossed in a tangy vinaigrette dressing, this salad offers a refreshing and healthy meal option that's perfect for lunch, dinner, or as a side dish. With variations including a creamy avocado dressing and a maple-balsamic vinaigrette, this versatile salad can be customized to suit your taste preferences. Let's dive into the culinary journey and explore the variations that make this salad a true masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

WILD RICE SALAD

Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

WILD RICE, CRANBERRY AND WALNUT SALAD

Wild Rice, Cranberry and Walnut Salad image

Wild rice is actually the seed of an aquatic grass, native to North America. High in protein and carbohydrates and low in fat, it has a distinctive nutty taste and dark brown colour, and is often added to rice mixes for visual appeal and flavour. To cook rice in the microwave, place rice in a microwave-safe bowl with 2 cups of hot water. Microwave on high (100%) for 11 to 14 minutes or until liquid has mostly evaporated. Stir rice with a fork to separate grains.

Provided by Sonya01

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup basmati rice pilaf (we used Tilda brand, see tip)
1 cup dried cranberries
2 sticks celery, thinly sliced
1 cup walnuts, roughly chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
Combine rice, cranberries, celery and walnuts in a bowl.
Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.

WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS

Wild Rice With Mushrooms, Cranberries And Walnuts image

Provided by Amanda Hesser

Categories side dish

Time 20m

Yield 6 - 8 servings

Number Of Ingredients 11

Ingredients

Salt
2 cups wild rice
1 cup wheat berries, soaked in 3 cups water overnight and drained
3/4 cup dried cranberries
2 tablespoons canola oil or other neutral oil
6 medium or 3 large portobello mushrooms, cleaned, stemmed and in large dice (3 cups)
Freshly ground black pepper
1 1/2 cups chopped walnuts
2 small shallots, minced
2 tablespoons chopped flat-leaf parsley
2 tablespoons walnut oil

Steps:

Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 19 grams, Carbohydrate 61 grams, Fat 22 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

Cook the wild rice according to the package directions. Be sure to rinse the rice well before cooking.
Use a variety of cranberries. Fresh, frozen, or dried cranberries can all be used in this salad.
Toast the walnuts. This will bring out their flavor and make them more crunchy.
Make the dressing ahead of time. This will allow the flavors to meld together.
Serve the salad immediately. The wild rice will start to harden as it cools.

Conclusion:

This wild rice, cranberry, and walnut salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends.