Wild Rice and Cranberry Salad


6 ½ cups water
½ cup chicken broth
2 ½ cups wild rice
1 cup dried cranberries or craisins
1 cup golden raisins
1 cup green onions, chopped
¾ cup pine nuts, toasted
½ cup fresh parsley, chopped
2 Tbs grated orange peel
½ cup fresh orange juice
¼ cup cider vinegar
½ cup olive oil
salt and pepper to taste

1. Bring water and broth to a boil in a large saucepan. Add rice and bring to a boil. Reduce heat to medium and simmer until tender but still slightly firm to bite, stirring occasionally, about 40 minutes. Drain rice and transfer to a large bowl and cool.

2. Mix cranberries, raisins, onions, pine nuts, parsley, and orange peel into rice. Whisk orange juice and vinegar together. Gradually whisk in oil. Add enough dressing to rice salad to coat. Season with salt and pepper. Cover and refrigerate. Let marinate for several hours. Bring to room temperature before serving.

Servings: 12

Cooking Tips
*This may be prepared one day ahead.

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Leave a Comment

2 Responses to “Wild Rice and Cranberry Salad”

  1. 1

    Cesare Breakspeare — August 13, 2013 @ 11:48 PM

    This used to be in Bon appetite or sunset back in the 90′s I’ve been looking for this recipe for quite some time, thank you so very much greatly darling!!

  2. 2

    Lori Lange — August 15, 2013 @ 8:47 AM

    Good to know- glad I could help you find it!