Served warm or at room temperature, this easy wild rice salad is packed with good things.
Recipe by Lisa Lotts on June 25, 2018
Prep time: PT15M
Cook time: PT60M
Total time: PT75M
Rating
3.96 stars (22 reviews)
Keywords
wild rice
Ingredients
1 cup wild rice
2 cups water
2 cups orange juice
1 large carrot (peeled and shredded)
1 stalk celery (cut into 1/4" dice (reserve celery leaves for garnish))
½ cup dried apricots (cut into 1/4" dice)
3 scallions (sliced)
⅓ cup dry roasted peanuts (chopped)
1 tablespoon grated ginger
2 cloves garlic (minced)
1 tablespoon olive oil
2 tablespoons sesame oil
2 tablespoons soy sauce ((or tamari for gluten free))
3 tablespoons rice wine vinegar
1 tablespoon honey ((substitute agave for vegan))
Categories
Side Dish
Cuisine
Asian Inspired
Steps
Add the rice, water and orange juice to a medium saucepan and heat over high heat. Cover and reduce heat to a simmer. Cook for 45-60 minutes or until rice is tender. Transfer rice to a mesh strainer and drain excess liquid. Set aside to cool.
In a small bowl, whisk together the ginger, garlic, olive oil, sesame oil, soy sauce, rice wine vinegar and honey. Set aside.
In a large bowl, combine the carrot, celery, apricots and scallions. Add the rice and peanuts and toss to blend. Add 2-3 tablespoons of the dressing and taste for seasoning. If salad needs more seasoning or seems dry add dressing one tablespoon at a time. Chop the reserved celery leaves (about 1 tablespoon) and sprinkle on top of the salad.
Serve warm or at room temperature.
Nutitrion
Serving Size: 1 serving
Calories: 295 kcal
Carbohydrates: 42 g
Protein: 7 g
Fat: 11 g
Saturated Fat: 1 g
Sodium: 414 mg
Sugar: 17 g
Reviews
Kit Curnow on 2023-09-25 (5 stars): I made this for a work luncheon and it was a huge hit. I substituted toasted almond slices for the peanuts.
Betsy on 2022-03-25 (5 stars): This was so delicious! I added chopped cilantro which added to the Asian flavors.
Judy on 2021-01-21 (5 stars): I needed a larger family salad and only had 1C wild rice so I doubled my amount using some frozen white rice. I didn’t have dried apricots so I substituted Craisins knowing orange juice and cranberries just go together. I also added finely sliced leek for a different texture and bit of onion flavor. The dressing tastes wonderful! Since I made it this morning I’m keeping the dressing separate from the other ingredients until I serve it with an individual peanut garnish. I think my family will love this as much as I do and I definitely will be making this often!
Virginia on 2020-05-01 (5 stars): This is a such a good recipe - thank you! It turned out exactly as described, with unexpected flavor and texture. The dressing is incredible, and really makes the dish. The fresh chopped garlic and grated ginger are important to the quality. I used fresh tangerine juice in cooking the rice and would say that yes, you do want the contribution of the juice to the dish. You will see once it is all mixed together and you taste it. Thanks again for this addition to my recipe collection.
Laura on 2019-07-08 (5 stars): This looks amazing! Any suggestions for a substitute for the oj? Orange is a migraine trigger for my husband.
Amina on 2018-06-26 (5 stars): I have to try this one! The apricots are intriguing me! It looks so delicious!
Kelli Kerkman on 2018-06-26 (5 stars): I love rice salads - great flavors, lots of veggies, and easy to pack for lunch the next day!
camila on 2018-06-26 (5 stars): wow you put apricots in there too? This whole salad is busting with delicious flavors!!!!
Caroline on 2018-06-26 (5 stars): I've become a big fan of wild rice, I really enjoy the nuttier texture. Love the idea of cooking with part orange juice, and that dressing sounds so delicious!
