Wild Rice Salad

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Delicious rice salad with wild rice and basmati rice, green onions, celery, peas, dried cranberries, pine nuts, in a sesame vinegar and oil dressing.

Photography Credit: Elise Bauer

Looking for a great summer picnic salad to take to your next potluck? This wild rice salad is a winner!

It is a combo of wild rice and white rice, cooked in stock and tossed with celery, toasted pine nuts, peas, dried cranberries, and a sesame oil-infused vinaigrette.

The recipe makes a lot! It also holds up well to sitting around, so it’s a perfect salad to bring to a summer BBQ.

Wild Rice Salad

Don’t know about you, but I love rice salads. If you have a favorite one, please let us know about it in the comments.

Wild Rice Salad Recipe

  • Cook time: 50 minutes
  • Yield: Serves 8-10

Pre the celery and onions while the rice cooks to save time.


  • 1 cup wild rice
  • 1 cup basmati or long grain rice
  • 4 cups chicken broth
  • 4 stalks celery, sliced (about 2 cups)
  • 8 green onions, sliced (about 1 cup)
  • 2 cups thawed frozen peas
  • 1/2 cup pine nuts
  • 3/4 cup dried cranberries
  • Salt and pepper
  • 1/4 cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 teaspoon sugar
  • 2 Tbsp dark sesame oil


1 Cook the rice: Put the chicken broth in a medium sized saucepan. Add the wild rice and bring to a boil, reduce heat to low, cover. Let cook for 25 minutes.

After 25 minutes, sprinkle in the basmati or long grain rice. Return to a boil, and lower heat to a simmer. Cook for an additional 15 -20 minutes, until the rice is cooked through. (If there is still liquid in the pot, uncover the pot and boil it off.)

Remove from heat and let sit, covered, for 10 minutes.

Fluff with a fork. Spread the rice out on a large sheet pan to cool quickly.

2 Toast the pine nuts: Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.

3 Make the dressing: Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.

4 Toss rice with salad ingredients and dressing: In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing. Add salt and pepper to taste, if needed.

Chill completely before serving.

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Wild Rice Salad

Showing 4 of 26 Comments / Reviews

  • Anita Flantz

    I had a lot of this salad left. I am not fond of raw onion so I pit it in the wok pan, stir fried it for a few minutes, added water and let it simmer about five minutes. Better than the salad and now it can frozen for later use. Maybe I will add some chicken.

  • Jeanette

    I like rice salads and pilafs too. This recipe is a staple in our house. I also have pilafs that use multiple grains as well as beans.


    2 ½ cups chicken broth
    1/3 cup wild rice
    1 cup white rice
    1 Tbsp oil
    1 Tbsp butter
    ½ cup chopped onion
    1 cup thinly sliced celery
    1 ½ cups sliced mushrooms
    ½ cup finely diced red pepper
    ½ cup slivered almonds, toasted
    ¾ tsp thyme
    ¾ tsp sage
    ½ tsp pepper

    In a heavy saucepan with a lid, bring the broth to a boil. Add the wild rice, turn off heat, cover and let soak for 10 minutes. Add the white rice, return to a boil, turn down to a simmer and cook until done and liquid is absorbed.

    In a skillet, heat the butter and oil. Add the onion, celery, mushrooms, thyme, sage and pepper. Saute the vegetables and seasonings over medium heat until vegetables are tender. Add the diced red pepper and slivered almonds. Stir the cooked vegetables into the cooked rice. Cover and let sit for 5 minutes to allow the flavors to meld. Taste and adjust for salt if necessary.

  • Alanna

    This has been my favorite wild rice salad forever, it’s always a hit at Minnesota potlucks.

    Most of us only have access to cultivated wild rice, whose grains are quite dark and regular in color, like black spears. It takes about 40 or more minutes to cook and even then is quite chewy. Natural wild rice is lighter and more varied in color, only takes about 20 minutes to cook and is much softer. Natural wild rice is hard to find but a wonder in flavor, especially just after the late-summer harvest. Even in Minnesota, lots of people pick up locally grown but cultivated rice, it’s cheaper, usually $5 a pound. The natural wild rice will be $7 or $8 a pound but as of last year, it’s my personal choice, I’ll be stocking up this fall.

  • Cindy S

    Hi Elise, your salad looks and sounds wonderful and I will be making it soon. Here is another recipe you will probably like and its very easy to make. Its called slaw, I guess because of the cabbage,but its really more like a salad.

    Oriental Slaw
    1 pkg. cut cabbage
    2 pkg(s) oriental ramen noodles (save seasoning packet for dressing)
    1 cup nuts (walnuts,pecans, almonds, whatever)
    Crunch noodles, mix with nuts and roast 8 minutes at 350° Cool.

    1 cup vegetable oil (don’t use olive oil)
    1/2 cup white vinegar
    1/2 cup sugar
    2 pkg(s) oriental seasoning

    Mix and refrigerate for 15-30 minutes.
    Pour over slaw and toss.

  • Dora

    I’ve been reading your blog for a while (found it while looking for a lasagna recipe, and i have to say that I love it).

    This a recipe for a rice salad, you will have to excuse my english if it is not perfect !

    For the Salad:

    2 Tablespoons of Margarine
    2 Tablespoons of Olive Oil
    2 cups of Jasmine Rice *
    2 Cups of Chicken Broth

    For the Dressing:

    ¼ Cup of Olive Oil
    2 Tablespoons of Balsamic vinegar
    2 tablespoons of Vinager
    ½ Cup of Raisins
    ½ Cup of Cranberries
    ½ Cup of chopped apricots
    ½ Cup of roasted almonds
    ½ Cup chopped arugula
    ½ Cup of chopped white onions
    ½ Cup of diced red bell Pepper


    On a hot saucepan melt the margarine and add the olive oil, add the rice with the chicken broth and mix well. Let it dry. Cover the saucepan and let it cook for 20 minutes.

    Apart mix all the ingredients of the dressing, add the rice and mix well.

    * Jasmine Rice sometimes known as Thai fragrant rice, is a long-grain variety of rice. Jasmine rice is originally from Thailand.

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