Wild Rice Salad

Yum

This simple Wild Rice Salad is a riff on Gulfstream’s Wild Rice Salad recipe.  It’s got an incredible combo of flavors, and makes a great gluten-free side dish for the holidays or any night of the week.

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This Wild Rice Salad recipe comes together in about 1 hour, plus time to chill in the fridge before serving.  It’s made with a mix of brown rice and wild rice, celery, onion, dried figs, and roasted pecans and cashews.  

wild-rice-salad

Gulfstream is a popular restaurant in Newport that’s known for its seafood.  I ordered an exceptional salad there a couple of weeks ago while having lunch with friends, and I’ve been craving it ever since!!  A friend at work gave this Gulfstream wild rice salad recipe to me a long time ago, and I’ve just now gotten around to making it.  Let me tell you, it is so worth making!!!

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The only changes I made was I used a mix of brown and wild rice (in lieu of just wild rice), I added more celery (I love the crunch of celery), I substituted honey in the vinaigrette for the sugar, used all olive oil (in lieu of a combo of canola and olive oil), and I used more lemon juice than vinegar.  I have to say, I wasn’t quite sure about the dried figs (they’re not terribly pretty), thinking that I might substitute them with dried cranberries (more colorful).  I’m so glad I didn’t go with that idea!!  The dried figs add such flavor and texture to this salad.  I found myself picking through the salad for the figs.  So good!!  If you can find them at your local health food store – definitely go with dried figs.  This wild rice salad recipe is a keeper!!  It’s festive enough to serve for your holiday feasts,  but it would also make a great gluten-free side dish to serve for any night of the week.

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wild-rice-salad

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The benefits of wild rice are numerous.  According to Dr. Axe, wild rice is a rich source of fiber, folate, magnesium and it’s slightly higher in protein than many whole grains.  Wild rice is also rich in antioxidants, which help to give a boost to your immune system and ward off chronic disease, such as coronary heart disease and stroke.

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I hope you give this Wild Rice Salad recipe a try.  It’s so delicious and so worth making!!

Be sure to Pin it for later!

wild-rice-saladAnd a shout out to Karen… thank you so much for sharing the recipe with me!!

~ Deb

Wild Rice Salad

Yield: Serves 4 - 6

Total Time: 1 hour

This simple Wild Rice Salad is a riff on Gulfstream’s Wild Rice Salad recipe. It’s got an incredible combo of flavors, and makes a great gluten-free side dish for the holidays or any night of the week.

Ingredients:

For the Salad
  • 4 cups water
  • 1 teaspoon sea salt
  • 1 cup wild rice/brown rice blend
  • 1/2 cup finely chopped dried figs
  • 1/3 cup chopped toasted pecans
  • 1/3 cup chopped toasted unsalted cashews
  • 1/4 cup finely chopped green onion tops
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
For the Vinaigrette
  • 1 tablespoons raspberry vinegar or red wine vinegar
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure clover honey
  • 1/2 cup extra virgin olive oil
  • Sea salt and freshly ground pepper to taste

Directions:

  1. Combine the water and salt in a saucepan and bring to a boil.
  2. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes.
  3. Drain well and cool.
  4. Transfer the rice to a large mixing bowl.
  5. Add the figs, pecans, cashews, green onion, red onion and celery,
For the Vinaigrette
  1. Add the vinegar, lemon juice, garlic, mustard, honey and olive oil to a mason jar.
  2. Place the lid on the jar and shake vigorously until well blended,
  3. Pour the vinaigrette over the rice mixture and toss well.
  4. Season salad with salt and freshly ground black pepper to taste.

 

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