Wild Rice Salad with Cranberries Apricots and Pecans

Wild Rice Salad with Cranberries, Apricots and Pecans • the perfect holiday salad • Gluten-free • Panning The Globe

5 from 3 reviews

A festive salad of white and wild rice studded with dried fruits and toasted pecans, dressed in a citrus vinaigrette




  1. Cook the Rice: Cook the wild rice per package instructions (or boil 2 1/4 cups water in a medium pot. Add wild rice. Lower to a simmer. Cover and cook for 45 minutes or until rice is tender and starting to pop open) Set aside, uncovered, to cool.
  2. Cook white rice per package instructions, adding 1/2 teaspoon of salt to the cooking water. Spread rice over the bottom of a large bowl to cool.
  3. Caramelize the Onions: Heat butter and oil in a large skillet over medium low heat. Simmer onions, stirring occasionally, for 45 minutes or until they’re soft and caramelized. Pour in a tablespoon or two of water and stir with a wooden spoon to deglaze the pan. Set aside to cool.
  4. Infuse the Cranberries with Orange Juice: Bring 1 cup orange juice to a boil in a small saucepan. Remove from heat. Stir in dried cranberries in and let them soak for 30 minutes. Drain and aside. You won’t need the remaining orange juice for this recipe.
  5. Make the Vinaigrette: In a small bowl whisk 1/4 cup fresh orange juice, 1 teaspoon orange zest, vinegar, shallots, mustard and honey. Slowly add olive oil while whisking, to emulsify. Season with salt and pepper.
  6. Assemble the Salad: Combine salad ingredients with white rice: wild rice, caramelized onions, cranberries, pecans, apricots and parsley. You can make the salad ahead to this point. Cover bowl and store in the fridge overnight. Store vinaigrette in the fridge overnight. Toss salad with dressing an hour or two before serving. Serve at room temperature.

Keywords: wild rice salad