Wild Rice Salad


Looking for a great summer picnic salad to take to your next potluck? I recently enjoyed this rice salad while visiting my friend Chigiy who was hosting a summer BBQ. “Enjoyed” is the polite way of saying I ate a lot of it, and pretty much all of the leftovers the next day. The recipe is from Chigiy’s friend Wendy (thank you Wendy!) who has generously passed it on to us. Made it here for my folks, and I still want to eat it all.

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

  • Yield: Serves 8-10.


  • 1 cup long grain rice
  • 1 cup wild rice
  • 4 cups chicken broth*
  • 4 stalks celery, sliced
  • 8 green onions, sliced
  • 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

*If cooking gluten-free, use homemade chicken stock or gluten-free packaged broth.


1 Put the chicken broth in a medium sized saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.

2 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 Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.

4 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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Showing 4 of 41 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!

  • Eric

    I made this recipe and took to a party 2 weeks ago. It’s a refreshing recipe that tasted good to me.

    However, I was a little weiry before I made this about cooking the rices together at the same time. Wild Rice takes about 2 times as long to cook as white rice does, but I just went ahead and followed the recipe and of course, after the time indicated; my wild rice was still hard and the white rice was overcooked. So in a last minute pinch, I ran to the store and bought instant wild rice and brown rice mixture and had to use that instead. I will cook the 2 rices separately next time. I also found the sesame oil to be rather overpowering in this dish, so I will cut back on that a little.

  • 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.

  • Lori

    I took this salad to a party last weekend and it was a huge hit.

    A couple minor changes:
    Cooked the wild rice for 20 minutes by itself, then added the regular rice and cooked for another 20 minutes.
    Added roughly chopped shredded carrot that had been blanched about 5 minutes to soften slightly.
    Added extra dried cranberries… :)
    Used toasted sesame oil (because I had it in the cupboard).

    Elise — thanks again for your fantastic site!

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