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Wild rice salad with fruits and vegetables.
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5 from 2 votes

Wild Rice Salad

This delicious wild rice salad will be a hit at your holiday dinner. Flavorful and tender wild rice served along with apples, oranges and pomegranate and walnuts. This vibrant vegan and gluten free vegetarian rice is full of amazing flavors and textures.
Prep Time10 minutes
Cook Time25 minutes
Cooling Time20 minutes
Total Time55 minutes
Course: Colorful Salads
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 -10 cups
Calories: 273kcal
Cost: $7

Equipment

Ingredients

For Seasoned Wild Rice

Salad and Garnishes

  • 2 cups apples cored and chopped
  • 2 cups tangerines or oranges separate the petals
  • 1 cup Pomegranate seeds
  • ½ cup chopped walnuts
  • 1 Tablespoon lemon juice
  • salt and pepper
  • ¼ cup Fresh chopped herbs like rosemary or chives

Instructions

Prepare the seasoned Wild Rice in Instant Pot

  • Press SAUTE mode and let the Instant Pot heat up for about a minute.  Add oil and minced garlic and ginger,  onions, celery, carrots. Sprinkle some salt.  Sauté until onions start to become transparent.
  • Stir in wild rice, all purpose seasoning and broth ( water ). Add ground black pepper.  Make sure the rice is submerged in the liquid.Close the Instant Pot lid and pressure cook on High Pressure for 25 minutes.
  • After it is done cooking, do a 15 minute Natural Pressure Release (NPR).  Then release any remaining pressure using the quick release method.
  • Once the float valve is down, open the lid. Fluff the rice with a fork. Rice is Ready.

How to Prepare seasoned wild rice on stove top

  • In a heavy bottom pan, heat the oil. Add minced garlic and ginger, onions, celery and carrots. Sprinkle some salt.  Sauté until onions start to become transparent.
  • Stir in wild rice, all purpose seasoning and broth ( water ). Add ground black pepper.  Make sure the rice is submerged in the liquid.
  • Let the liquid come to boil. Reduce the heat to medium low. Cover the pot. Let it cook for about 15-20 minutes. Check intermittently to ensure there is enough liquid for proper cooking. Cook until rice morsel are fork tender, almost doubled in size and most of the liquid is absorbed. Turn off the heat.
  • Let it stay covered for 20 minutes. Fluff the rice with a fork.

Prepare the Salad

  • In a large salad bowl add cooked and seasoned wild rice. Stir in lemon juice, chopped walnuts,  apples,  oranges and pomegranate seeds. Adjust salt and pepper if needed. Mix well.  Garnish with fresh herbs. Serve, share and enjoy!

Notes

If you notice extra liquid at the bottom, allow the rice to rest for 10 minutes with the lid open, and the liquid should evaporate. If not, turn on ‘Sauté’ mode and heat for a couple of minutes. 
COOKING TIME
The cooking time to make wild rice is roughly 25 - 30 minutes. It largely depends upon your texture preference. I usually cook it for 25 minutes which I find to be just right. The grains have a little chewy bite to them , which I like. If you’d like the rice to be cooked softer, add another 2 - 5 minutes of cooking time.

Nutrition

Serving: 1cup | Calories: 273kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Fiber: 5g | Sugar: 13g