Wild Rice Salad

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

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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

  • 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.

  • Susan

    We had a family get together last night and my Sister-in-Law made the Wild Rice Salad. It was absolutely yummy and was a big hit (even with the kids). She decided to add cut up cooked carrots. I saw the print out of the recipe and couldn’t wait to get home to add to my favorites. I can’t wait to cook it myself. Thank you!

  • nvsagehen

    What a Wonderful Rice Salad! I made it yesterday to go with our dinner of lime-garlic grilled shrimp. My husband is not a fan of rice salads, so I don’t make them often, but he went back for seconds on this one. Score!! Even the teenage daughter went back for more, twice! I will be making this one again for sure. I just recently found your site and will be a repeat visitor.

  • GG Mora

    There used to be a terrific little restaurant in Northampton, MA, called Curtis & Schwartz. They had a rice salad on their lunch menu, the salad composed of white rice with green peas, diced red onion, bits of scrambled egg, coarsely grated parmesan cheese, and ribbons of basil, all dressed with lemon juice and olive oil (with lots of ground black pepper). Oh, Lord, just writing about it makes my mouth water. I’m going to have to mix up a batch this week.

  • Shannan

    Hi! I am a rice salad fan. One reason is that I can clean my veggie drawer by making one. I simmer my rice in lots of water and stock and sometimes some ginger pieces. When it is done I drain the water from the colander. The rice seems less sticky that way. I put all sorts of things in the salad, but always seem to include herbs like flat parsley or cilantro and lots of crunchies like diced carrots, celery, red pepper. I like edamame, onion, sometimes fennel. I sometimes add black beans or chick peas (depending). I always add nuts usually walnuts, but some pine nuts if it has an Italian or Middle Eastern feel. Also, nobody has mentioned this I think, but avocado and soft fresh goat cheese… YUM! I always dress it with a sweetened vinaigrette sometimes with some cumin tossed in. My husband likes back rice salad with green onion, edamame, celery, pumpkin seeds and avocado (all green against a black/purple backdrop) – Plus maybe blue cheese or goat or feta with vinaigrette.

    Who knew rice could be so glorious? Toss in chicken, salmon or shrimp the next day and you have another meal.

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