Wild Rice Salad 6.000

James M. Thresher for The Washington Post; Placemats From Crate & Barrel

Sep 30, 2009

Make Ahead: The salad can be assembled and refrigerated in an airtight container for up to 3 days.

Servings: 6

Yield: (or 12 small servings)

  • For the rice
  • 3 cups low-sodium chicken or vegetable broth (may substitute water)
  • 1 cup uncooked wild rice
  • 1/2 cup uncooked long-grain brown rice
  • 1 or 2 cups skinless cooked chicken (white meat), cut into small pieces
  • 1 rib celery, cut into small dice
  • 1 cup defrosted frozen peas
  • 1/2 cup pine nuts
  • 1/2 cup dried cherries
  • 1/2 cup seedless red or green grapes, cut in half
  • Salt
  • Freshly ground black pepper
  • For the dressing
  • 2 tablespoons orange juice
  • 2 tablespoons raspberry vinegar
  • 1/4 cup olive oil
  • Finely grated zest from 1/2 orange (1 teaspoon)
  • Salt
  • Freshly ground black pepper


For the rice: Heat the broth in a medium saucepan over medium-high heat. Add the wild and brown rices; bring just to a boil, then immediately reduce the heat to low. Cover and cook for 40 minutes, stirring once or twice. Transfer the cooked rice to a platter and use a spatula to spread it out; cool completely.

For the dressing: Whisk together the orange juice, vinegar, oil and orange zest in a liquid measuring cup. Taste and season lightly with salt and pepper.

To assemble: Transfer the cooled rice to a large mixing bowl. Add the cooked chicken (to taste), celery, peas, pine nuts, dried cherries, grapes and dressing; toss to coat evenly. Taste, and add salt and pepper as needed.

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Recipe Source

Adapted from Bob Sloan, author of "Dad's Awesome Grilling Cookbook" (Chronicle, 2009).

Tested by Mary Pat Flaherty.

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Email questions to the Food Section at food@washpost.com.