Wild Rice Salad

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
To peel and section an orange, cut a thin slice off the top and bottom. Set the orange on one end on a cutting board. Slice off the peel in vertical strips, also cutting away the white pith. Holding the orange over a bowl to collect its juices, slide the knife down the membrane on either side of each section and drop it into the bowl.


  • 3/4 cup wild rice
  • 3 cups water
  • 1/2 tsp. salt, plus more, to taste
  • 1 large celery stalk, chopped
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts
  • 1 or 2 oranges, preferably navel, peeled, sectioned and chopped (see note above)
  • 1/4 cup fresh orange juice
  • 1 Tbs. walnut or canola oil
  • Freshly ground pepper, to taste
  • 1/4 cup pomegranate seeds (optional)


Cook the rice
In a large saucepan over medium-high heat, combine the rice, water and the 1/2 tsp. salt. Bring to a boil, reduce the heat to medium-low, cover and simmer until the rice is just tender, about 40 minutes. Drain and place in a bowl.

Assemble the salad
Add the celery, cranberries, walnuts, chopped oranges and orange juice to the rice. Add the oil and stir with a fork to combine. Season with salt and pepper.

Spoon the salad into a serving bowl. Sprinkle with the pomegranate seeds and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).