Wild Rice Salad

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 25 Comments

  • Eileen

    This is my first time making wild rice salad as well. It was delicious! I love the ingredient combination. My only substitution was slivered almonds for the pine nuts (pine nuts have gotten crazy expensive in these parts.) I also cooked the rice longer — 50 minutes total, with the last 5 minutes uncovered. Next time, I might reduce the olive oil — its flavor was more dominant than I would have liked. Overall, I loved this recipe though. It’s a keeper!

  • Margot

    This is a great salad to improvise with.

    I didn’t have all of the ingredients, so I made due with what I had. This is my new motto when I’m cooking. Instead of running up the store, for say, green onions, I’ll thinly slice some leeks instead that I have in the fridge.

    I loved this rice salad! The dressing is what really stars. I also added a few diced fresh strawberries…and I have to tell you…it’s delicious!

  • Kathy

    I made this for Bunco Christmas party last night and Oh Boy was it a hit! Everyone loved it. I put orange flavored cranberries in and it really popped the flavor. Also such a beautiful salad presentation-wise.

  • sandraregina

    I’ve made this salad now four times in the last month or so. Since my sis-in-law, who is allergic to onions, was going to consume it, I made it without the green onions and I sub’d corn for the peas.
    It was devoured all four times, and I know I’ll be making it again for the next family fuction/office potluck/friendly get together.

  • Amy Artisan

    Another great recipe, Elise! I made this today to take to a new Mom – my only substitute was to use veggie broth to make it vegetarian. I will definitely be adding this to my summer salad recipe file!

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