Wild Rice and Pecan Salad {Gluten-free with Dairy-Free and Vegan Options}
Need a salad that’s interesting and delicious? Something a little different than the norm?
Look no further than this wild rice and pecan salad!
Wild rice is unique all on its own, but pair it with some carefully selected vegetables, a drizzle of olive oil and lime, a mix of nuts and berries…then you’ve got a one-of-a-kind salad!
If you’re not familiar with wild rice, it’s quite different from regular white or brown rice. It grows wild in cool lakes and forms large grains that are long and thin. Wild rice is dark brown in color and yields fluffy, plump grains when cooked.
Many stores sell wild rice that is actually not “real.” How isn’t it “real,” you ask? This rice is grown in rice paddies and is cultivated and hybridized. So it’s actually not WILD at all!
True wild rice grows in rivers or lakes and is often slightly different in shape and size from year to year. The wild rice for this recipe is “natural wild rice grown in the clear, pure water of Canada.” Which is not far from the Wildly Organic headquarters in Minnesota!
Wild Rice and Pecan Salad Recipe
This wild rice salad recipe utilizes the “real deal” Canadian Jumbo Wild Rice from Wildly Organic. I think it makes a lot of difference and adds a ton of flavor.
I’ve added radishes, chili pepper, and red onion to give this salad a touch of spice. If you prefer a more subtle, less spicy flavor, feel free to reduce the amount of these ingredients. You could leave the radishes out completely if desired. And feel free to substitute white onion for the red onion if that suits your taste buds. This wild rice salad is so versatile! In fact, to make this wild rice and pecan salad dairy-free and vegan, just remove the feta or goat cheese!
One thing to note: wild rice takes a long time to cook. So plan ahead! It’s quite easy, just needs 70-90 minutes to simmer, but you won’t be able to throw this salad together on a whim unless you have the rice prepped ahead of time. Have you checked out our post on how to freeze rice? Try freezing your wild rice and you can have this wild rice salad whenever you want!
If you fall in love with Wild Rice, check out these other delicious recipes!
- Wild Rice and Apple Salad
- Pressure Cooker Wild Rice and Mushroom Soup
- Wild Rice and Winter Squash Casserole
This wild rice and pecan salad is a perfect side dish, but can also become a main by topping with protein such as roast beef or cooked chicken or turkey. While the wild rice does take awhile to cook, the rest of the salad comes together very quickly. Bring this dish to a potluck or even make it ahead for easy weeknight dinners!
What’s your favorite way to eat wild rice?
- 1cup Wildly Organic Wild Rice
- 4cups water
- 1/2teaspoon Wildly Organic Himalayan Pink Salt
- 1small red onion
- 2stalks celery
- 1medium carrot
- 1/4cup Wildly Organic Goji Berries
- 1 lime
- 1/8cup Wildly Organic Olive Oil
- 1teaspoon chili pepper flakes
- 1/3 cup Wildly Organic Pecansroughly chopped
- 1/4cup feta or goat cheeseomit for dairy-free and vegan option
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Place wild rice, water, and salt in a pot and bring to a boil. Reduce to a simmer and cook for 70-90 minutes, until rice is tender. Remove from heat and let stand for 5 minutes. Rinse with cool water and let cool for a few minutes.
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While rice is cooling, prepare the vegetables. Slice the radishes thinly and cut each round in half. Peel and grate the carrots. Dice celery and red onion.
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Place cooked rice in a large bowl and add the prepared vegetables.
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Roughly chop goji berries. Add to the veggie/rice mix. Stir to combine.
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To prepare the dressing, zest the lime and place in a small jar. Then, slice lime in half and juice. Strain out any seeds and add to the jar along with the olive oil. Close tightly with lid and shake to blend. Add chili pepper flakes to taste.
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Drizzle dressing over salad and toss to distribute evenly. Sprinkle pecans and feta or goat cheese over the top to garnish.
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Let sit for at least 30 minutes to an hour in order for the flavors to meld.
This dish can be stored in an airtight container in the fridge for 3 days.
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