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Wild Rice and Toasted Pecan Salad

Summer salads made with healthy varieties of rice are an easy way to add whole grains to the diet. Whip up a large batch of wild rice salad each weekend and store it in the fridge to make impromptu meals and snacks all week long. Add fresh local vegetables and herbs and serve with just-picked greens or as a side dish alongside grilled meats or fish. Easy and delish!

{Wild Rice Salad
headline}Wild Rice and Toasted Pecan Salad{/headline}

This recipe was a Lundberg recipe contest winner, submitted by Eileen Shantz.



4 cups water
1 cup uncooked Lundberg Wild Rice
1 cup uncooked Lundberg Short Grain Brown rice
1 tsp. cooking oil
1/2 tsp. salt
2 cups chopped celery
1 cup scallions, chopped
1-1/2 cups dried sweetened cranberries
2 cups toasted pecans, chopped
1 cup fresh cilantro, chopped

1/2 cup balsamic vinegar
1 tbsp. Dijon mustard
Two navel oranges, (3/4 cup squeezed juice and 3 Tbsp. orange zest)
2 tbsp. honey
1/2 cup extra virgin olive oil

In a large saucepan, add water, wild rice, cooking oil and salt, and simmer for about 30 minutes.

Add brown rice and simmer 30 minutes longer or until rice is tender.

Drain and add chopped celery, scallions, cranberries, pecans and cilantro.

In blender, put vinegar, mustard, orange juice and zest, honey and olive oil.

Process in blender until mixed then pour over rice and vegetables. Stir and chill.

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