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

  • 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.

  • Kyle @ Yumoh!

    awwww, lovely styling with this – the bowl so beautifully compliments the background and makes the rice salad look so vibrant and healthy. Yum-oh!

  • Robin from Israel

    This looks delicious.

    I make a similar salad using all wild rice. Instead of peas and pine nuts, mine has cooked turkey, julienned carrots and lots of parsley. The other ingredients are fairly similar. It’s always a big hit and I like that the inclusion of the turkey makes it more of a main dish salad.

  • 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.

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