Ina Garten Wild Rice Salad

Ina Garten Wild Rice Salad blends nutty wild rice, dried cranberries, crunchy pecans, fresh scallions, and zesty orange zest. Its texture is hearty and crisp, with a sweet-tart, citrusy bite. Named for its star ingredient, wild rice brings a rustic, earthy charm that makes this dish beautifully memorable.

Ingredients:

• Cook 1 cup wild rice.
• Toast 1/2 cup pecans.
• Chop 1/2 cup dried cranberries.
• Slice 3 scallions.
• Zest 1 orange.
• Squeeze 1/4 cup fresh orange juice.
• Whisk 1/4 cup olive oil.
• Add 1 tablespoon apple cider vinegar.
• Sprinkle 1/2 teaspoon kosher salt.
• Grind 1/4 teaspoon black pepper.

How To Make Ina Garten Wild Rice Salad

1. Give the wild rice a thorough rinse in cold water.
2. Heat four cups of water until it boils.
3. Add half a teaspoon of salt and wild rice.
4. Simmer until tender, uncovered, 45 minutes.
5. After draining, allow the rice to cool for fifteen minutes.
6. In the meantime, roast the pecans for three minutes in a dry skillet.
7. Once cooled, finely chop the pecans.
8. Zest the orange and thinly slice the scallions.
9. Place the freshly squeezed orange juice in a small bowl.
10. Add salt, pepper, vinegar, and olive oil and whisk to combine.
11. In a large bowl, mix together rice, cranberries, pecans, scallions, and orange zest.
12. Drizzle the salad with the dressing and carefully toss.
13. Serve at room temperature or chill for fifteen minutes.

Ina Garten Wild Rice Salad Recipe Tips:

• Twist of Cranberry-Apple Wild Rice Salad. For added crunch and sweetness, add chopped, crisp apples. For balance, pick a tart type, such as Granny Smith. To keep apples from browning after chopping, mix them with lemon juice. After the rice mixture has cooled, fold in the apples. Every forkful has a vibrant, juicy bite thanks to this little adjustment. It is refreshing to contrast crisp apples with squishy cranberries.
• Wild Rice Salad with Roasted Vegetables. Add salt, pepper, and olive oil to the cubed butternut squash and red onions before roasting. Bake until caramelized at 400°F. After that, add the veggies to the wild rice after letting them cool a little. The roasted vegetables add a subtle sweetness and warmth. The chewy cranberries and crunchy pecans go well with their soft texture. To counterbalance the roasted aromas, add a little more vinegar.
• Salad of Wild Rice with Pistachios and Dried Cherries. For a tangy, intensely fruity taste, use dried cranberries instead of dried cherries. For added crunch, add toasted pistachios in instead of the pecans. The buttery texture of the pistachios perfectly counterbalances the chewy, strong cherries. To bring these vibrant tastes to life, squeeze in some lemon juice.

How To Store & Reheat Leftovers?

1. 📦In The Fridge: Store the salad in an airtight container in the refrigerator. It stays fresh for up to three days. Always stir before serving to refresh flavors.
2. ❄️ In The Freezer: Avoid freezing it with dressing and fresh herbs. Freeze the cooked wild rice alone in a sealed container. Thaw overnight in the refrigerator.
3. 🔥 To Reheat: Warm the rice mixture gently in a skillet over medium heat. Add dressing and herbs after heating. Serve immediately.

Ina Garten Wild Rice Salad Recipe Nutrition Facts

Wild rice delivers 166 calories, 7g protein, 35g carbs, and 3g fiber per cooked cup.
Pecans add 342 calories, 3g protein, 4g carbs, and 35g healthy fats per 1/2 cup.
Dried cranberries offer 185 calories, 0.5g protein, 48g carbs, and 2g fiber per 1/2 cup.
Scallions provide 10 calories, 0.3g protein, 2g carbs, and vitamin K per 3 sliced stalks.
Orange zest gives 5 calories, vitamin C, and antioxidant-rich oils per one orange’s zest.
Fresh orange juice contributes 30 calories, 7g carbs, and 45% daily vitamin C per 1/4 cup.
Olive oil contains 477 calories and 54g heart-healthy fats per 1/4 cup.
Apple cider vinegar adds 3 calories and potassium per tablespoon.
Kosher salt provides sodium for seasoning at 0 calories per 1/2 teaspoon.
Black pepper offers antioxidants and mild heat at 3 calories per 1/4 teaspoon.

Try More Recipes:

• Ina Garten Lemon Blueberry Bread
• Ina Garten Fennel Orange Salad
• Ina Garten Barefoot Contessa Curry Chicken Salad
• Ina Garten Farro Salad

Ina Garten Wild Rice Salad

Author: Dhouha Bakhouch Cooking Method:Broiling Cuisine:American UK Mexican Courses:Recipes

Difficulty:BeginnerPrep time: 10 minutesCook time: 45 minutesRest time: 15 minutesTotal time:1 hour Cooking Temp:100 CServings:4 servingsEstimated Cost: $Calories: Approx. 320 per serving kcal Best Season:Available

Description

Ina Garten Wild Rice Salad blends nutty wild rice, dried cranberries, crunchy pecans, fresh scallions, and zesty orange zest. Its texture is hearty and crisp, with a sweet-tart, citrusy bite. Named for its star ingredient, wild rice brings a rustic, earthy charm that makes this dish beautifully memorable.

Ingredients

• Cook 1 cup wild rice.
• Toast 1/2 cup pecans.
• 
  Chop 1/2 cup dried cranberries.
• Slice 3 scallions.
• Zest 1 orange.
• Squeeze 1/4 cup fresh orange juice.
• Whisk 1/4 cup olive oil.
• Add 1 tablespoon apple cider vinegar.
• Sprinkle 1/2 teaspoon kosher salt.
• Grind 1/4 teaspoon black pepper.

Instructions

1. Give the wild rice a thorough rinse in cold water.
2. Heat four cups of water until it boils.
3. Add half a teaspoon of salt and wild rice.
4. Simmer until tender, uncovered, 45 minutes.
5. After draining, allow the rice to cool for fifteen minutes.
6. In the meantime, roast the pecans for three minutes in a dry skillet.
7. Once cooled, finely chop the pecans.
8. Zest the orange and thinly slice the scallions.
9. Place the freshly squeezed orange juice in a small bowl.
10. Add salt, pepper, vinegar, and olive oil and whisk to combine.
11. In a large bowl, mix together rice, cranberries, pecans, scallions, and orange zest.
12. Drizzle the salad with the dressing and carefully toss.
13. Serve at room temperature or chill for fifteen minutes.

Keywords:Ina Garten Wild Rice Salad