Wild Rice Salad

Recipe of the Month: Wild Rice Salad

Recipe of the MonthINGREDIENTS

  • 1 cup uncooked wild rice
  • 2 slices of red onion minced
  • 5 green onions sliced (including green part)
  • 3 stalks celery minced
  • ½ cup dried cherries
  • 1/3 cup raw cashew pieces (toasted)
  • 1/3 cup raw pecans (toasted)
  • 3 Tablespoons Fig Balsamic Vinegar
  • ¼ cup olive oil


  • Cook the rice according to directions on the package
  • Put the nuts in an iron skillet and toast on medium heat (stirring often) until just getting fragrant or turning slightly brown (be careful not to burn)
  • Mix vinegar and olive oil (I use a coffee cup and extra small whisk)
  • Combine rice and all other ingredients
  • Pour the dressing over the salad and toss
  • This salad can be eaten warm or chilled


If you don’t have an iron skillet you can also toast the nuts in the oven at 350.

I was given a bottle of Alta Cucina Italia Balsamic Vinegar of Modena with Figs for Christmas. If you can find it I highly recommend it. It tastes a little sweet and is slightly thicker than plain vinegar.

If you want to serve something that is a little different and very tasty, then this is your salad!

FYI – wild rice really isn’t rice – it’s a seed!

Posted in Recipe of the Month.