This vibrant salad combines hearty wild rice with fresh herbs, nuts, and a bright lemon-olive oil dressing — I make it when I want a side dish that’s elegant yet easy.
Why You’ll Love This Recipe
I love how this salad brings together contrasting textures and flavours: the chewy grain of wild rice, the crispness of fresh herbs and onion, the crunch of nuts, the sweetness of dried fruit, and the brightness of lemon. It stands out beside richer dishes but can shine on its own — and it’s very make-ahead friendly, which I appreciate.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup (about 185 g) dry wild rice
4 tablespoons extra-virgin olive oil
Juice and zest of 1 large lemon
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
¼ cup chopped fresh thyme (or substitute a different fresh herb like basil)
½ cup chopped red onion (about 1 small onion)
⅓ cup dried cranberries
⅓ cup toasted pecans or almonds
Optional: 1 cup cooked chickpeas (for added protein)
Directions
Rinse the wild rice under cold running water until the water runs clear.
In a medium saucepan bring plenty of salted water (about 4 cups) to a boil, add the wild rice, reduce heat to a simmer, cover and cook until tender but still slightly chewy — about 40-50 minutes. Then drain and let it steam for 5 minutes, then cool to room temperature.
While the rice cooks, toast the nuts in a dry skillet over medium heat until fragrant (about 3-4 minutes), then remove from heat and let cool.
In a large bowl combine the cooled wild rice, chopped parsley, mint, thyme, red onion, dried cranberries and toasted nuts (and chickpeas if using).
In a small bowl whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt and pepper to make the dressing.
Pour the dressing over the rice-herb mixture and toss gently but thoroughly until everything is coated. Taste and adjust seasoning — you may wish for a little extra salt or more lemon juice.
If preparing ahead, cover the salad and refrigerate until serving. Before serving, I bring it to near room temperature or add a tiny extra splash of olive oil or lemon juice to refresh the flavours.
Servings and Timing
This recipe makes enough to serve approximately 6-8 people as a side dish.
Prep time is about 15 minutes; cooking the wild rice takes about 40-50 minutes; total time around 55-65 minutes.
Variations
Swap the nuts: Use chopped almonds, walnuts or pistachios instead of pecans.
Change the dried fruit: Try tart cherries, golden raisins or dried apricots for a different sweet-tang note.
Add protein: Incorporate 1 cup cooked chickpeas (as above) or chopped cooked chicken breast if you prefer meat.
Herb variation: Mix it up by using basil, cilantro or chives in place of or along with parsley/mint.
Dressing tweak: Replace lemon with orange juice and zest for a sweeter citrus note; or add 1 teaspoon Dijon mustard for extra tang.
Storage/Reheating
Store any leftover salad in an airtight container in the fridge. It stays well for up to 3-4 days. Before serving leftovers, I bring it to room temperature and often add a little extra lemon juice or olive oil to freshen it up, since the rice will absorb some dressing over time. This salad is best served chilled or at room temperature rather than reheated.
FAQs
What type of wild rice should I use?
I recommend 100 % wild rice (not a blend) if you can find it — it gives the best chew and flavour. Blends with other rice types may cook differently and can become softer than desired.
Can I prepare parts of this salad ahead of time?
Yes — you can cook the wild rice and cool it ahead of time, and you can make the dressing in advance. However, I suggest chopping the fresh herbs and adding the nuts or dried fruit close to serving time for the best texture.
How do I make it vegan or nut-free?
To make it vegan: simply omit any cheese or meat add-ins (if you had them). For nut-free: substitute the nuts with seeds (e.g., pumpkin seeds) or omit them altogether.
Can I substitute the wild rice with another grain?
Yes — if wild rice isn’t available you could use a similar-weight grain like farro, barley or a hearty whole grain. The flavour and texture will differ, so you may need to adjust cooking time and liquid.
What dishes go well with this salad?
I find this salad pairs beautifully with roasted meats like chicken or turkey, grilled fish, or vegetarian mains like roasted vegetables. It also works as a stand-alone lunch because the wild rice gives it substance and the herbs keep it fresh.
Conclusion
I enjoy making this Wild Rice and Herb Salad because it delivers a satisfying mix of textures and a bright flavour profile that elevates any meal. Whether I’m preparing it for a special occasion or a simple weeknight side, it reliably brings depth and freshness. I hope you enjoy making and sharing it as much as I do.
A vibrant salad combining chewy wild rice with fresh herbs, red onion, dried cranberries, toasted nuts (or seeds) and a bright lemon‑olive oil dressing. Elegant yet easy—perfect as a make‑ahead side dish.
Ingredients
1 cup (about 185 g) dry wild rice
4 tablespoons extra‑virgin olive oil
Juice and zest of 1 large lemon
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
¼ cup chopped fresh thyme (or substitute a different fresh herb like basil)
½ cup chopped red onion (about 1 small onion)
⅓ cup dried cranberries
⅓ cup toasted pecans or almonds
Optional: 1 cup cooked chickpeas (for added protein)
Instructions
Rinse the wild rice under cold water until the rinse water runs clear.
In a medium saucepan, bring about 4 cups of salted water to a boil, add the wild rice, reduce heat to a simmer, cover and cook until tender yet still slightly chewy (about 40‑50 minutes). Drain and let it steam for 5 minutes, then cool to room temperature.
While the rice cooks, toast the nuts in a dry skillet over medium heat until fragrant (about 3‑4 minutes). Remove from heat and let cool.
In a large bowl, combine the cooled wild rice, chopped parsley, mint, thyme, red onion, dried cranberries, toasted nuts (and chickpeas if using).
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt and pepper to make the dressing.
Pour the dressing over the rice‑herb mixture and toss gently but thoroughly so everything is coated. Taste and adjust seasoning as needed—add a little extra salt or more lemon juice if desired.
If preparing ahead, cover the salad and refrigerate. Before serving, bring it to near room temperature or add a tiny extra splash of olive oil or lemon juice to refresh the flavours.
Notes
Swap the nuts: Use chopped almonds, walnuts or pistachios instead of pecans.
Change the dried fruit: Try tart cherries, golden raisins or dried apricots for a different sweet‑tang note.
Add protein: Incorporate 1 cup cooked chickpeas (as noted) or chopped cooked chicken breast if you prefer meat.
Herb variation: Mix it up by using basil, cilantro or chives in place of or alongside parsley/mint.
Dressing tweak: Replace lemon with orange juice and zest for a sweeter citrus note; or add 1 teaspoon Dijon mustard for extra tang.
