Name: Ina Garten Wild Rice Salad
Prep time: 20 min
Cook time: 1 h
Total time: 2 h
Ingredients: 1 c long-grain wild rice (6 oz); Kosher salt; 2 navel oranges; 2 tbsp good olive oil; 2 tbsp freshly squeezed orange juice; 2 tbsp raspberry vinegar; ½ c seedless green grapes, cut in half; ½ c pecans, toasted; ¼ c dried cranberries; 2 tbsp scallions, white and green parts, chopped; ½ tsp freshly ground black pepper

This delicious wild rice salad by Ina Garten is a vibrant, easy-to-make dish that’s perfect for any occasion. Packed with sweet oranges, crunchy pecans, and tangy cranberries, it’s both nutritious and flavorful. Customize it with common pantry staples, and enjoy a flexible, crowd-pleasing recipe that comes together with simple, wholesome ingredients!

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Recipe Ingredients:

1 c long-grain wild rice (6 oz)
Kosher salt
2 navel oranges
2 tbsp good olive oil
2 tbsp freshly squeezed orange juice
2 tbsp raspberry vinegar
½ c seedless green grapes, cut in half
½ c pecans, toasted
¼ c dried cranberries
2 tbsp scallions, white and green parts, chopped
½ tsp freshly ground black pepper

How To Make Wild Rice Salad?

Cook the Wild Rice: Place 240 ml (1 cup) of wild rice, 950 ml (4 cups) of water, and 2 tsp of salt in a medium pot. Bring to a boil, then reduce to a simmer. Cook uncovered for 50–60 minutes, or until the rice is very tender. Drain, return to the pot, cover, and allow to steam for 10 minutes.
Prepare the Oranges: Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes to release the segments and set aside.
Combine the Ingredients: While the rice is still warm, transfer it to a large mixing bowl. Add the orange segments, 30 ml (2 tbsp) of olive oil, 30 ml (2 tbsp) of orange juice, and 30 ml (2 tbsp) of raspberry vinegar. Gently mix to combine.
Add the Mix-ins: Stir in 75 g (½ cup) of green grapes, 50 g (½ cup) of toasted pecans, 35 g (¼ cup) of dried cranberries, and 2 tbsp of chopped scallions. Season with ½ tsp of freshly ground black pepper and adjust salt to taste.
Let the Flavors Blend: Allow the salad to sit at room temperature for 30 minutes to let the flavors meld beautifully.
Serve and Enjoy: Taste for final seasoning adjustments and serve at room temperature.

Recipe Tips:

Cook the Wild Rice Properly: Be patient and cook the wild rice until it’s tender but not mushy. Allow it to steam after draining for a fluffy texture.
Peel the Oranges Correctly: Use a sharp knife to remove all the white pith; it prevents bitterness and ensures sweet, juicy orange segments.
Toast the Pecans: Toasting the pecans enhances their flavor and adds a delicious crunch. Be careful not to burn them—just a few minutes in a dry pan will do!
Use Fresh Ingredients: Freshly squeezed orange juice and quality olive oil make a big difference in taste. Avoid bottled substitutes for the best flavor.
Let the Flavors Blend: After mixing, let the salad rest for 30 minutes. This allows the ingredients to meld together, making the dish more flavorful and cohes

How To Store & Reheat Leftovers?

Refrigerate: Let the Wild Rice Salad cool completely to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 3 days.
Reheat: Transfer the salad to a microwave-safe bowl, cover with a microwave-safe lid, and heat on medium power for 1–2 minutes, stirring once.

Nutrition Facts

Calories: 201
Total Fat: 8g
Saturated Fat: 1.5g
Cholesterol: 2.9mg
Sodium: 135mg
Potassium: 232mg
Total Carbohydrate: 29g
Dietary Fiber: 3.4g
Sugars: 6.4g
Protein: 5.3g

Check out More Recipes:

Ina Garten Wild Rice Salad

Author: Hamdi Saidani Cooking Method:Broiling Cuisine:American Courses:Salads Recipe Keys: W Wild Rice Salad

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: 30 minutesTotal time:2 hours Servings:6 servingsCalories:201 kcal Best Season:Suitable throughout the year

Description

Ingredients

1 c long-grain wild rice (6 oz)
Kosher salt
2 navel oranges
2 tbsp good olive oil
2 tbsp freshly squeezed orange juice
2 tbsp raspberry vinegar
½ c seedless green grapes, cut in half
½ c pecans, toasted
¼ c dried cranberries
2 tbsp scallions, white and green parts, chopped
½ tsp freshly ground black pepper

Instructions

Cook the Wild Rice: Place 240 ml (1 cup) of wild rice, 950 ml (4 cups) of water, and 2 tsp of salt in a medium pot. Bring to a boil, then reduce to a simmer. Cook uncovered for 50–60 minutes, or until the rice is very tender. Drain, return to the pot, cover, and allow to steam for 10 minutes.
Prepare the Oranges: Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes to release the segments and set aside.
Combine the Ingredients: While the rice is still warm, transfer it to a large mixing bowl. Add the orange segments, 30 ml (2 tbsp) of olive oil, 30 ml (2 tbsp) of orange juice, and 30 ml (2 tbsp) of raspberry vinegar. Gently mix to combine.
Add the Mix-ins: Stir in 75 g (½ cup) of green grapes, 50 g (½ cup) of toasted pecans, 35 g (¼ cup) of dried cranberries, and 2 tbsp of chopped scallions. Season with ½ tsp of freshly ground black pepper and adjust salt to taste.
Let the Flavors Blend: Allow the salad to sit at room temperature for 30 minutes to let the flavors meld beautifully.
Serve and Enjoy: Taste for final seasoning adjustments and serve at room temperature.

Notes

Cook the Wild Rice Properly: Be patient and cook the wild rice until it’s tender but not mushy. Allow it to steam after draining for a fluffy texture.
Peel the Oranges Correctly: Use a sharp knife to remove all the white pith; it prevents bitterness and ensures sweet, juicy orange segments.
Toast the Pecans: Toasting the pecans enhances their flavor and adds a delicious crunch. Be careful not to burn them—just a few minutes in a dry pan will do!
Use Fresh Ingredients: Freshly squeezed orange juice and quality olive oil make a big difference in taste. Avoid bottled substitutes for the best flavor.
Let the Flavors Blend: After mixing, let the salad rest for 30 minutes. This allows the ingredients to meld together, making the dish more flavorful and cohes.

Keywords:Ina Garten Wild Rice Salad