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Wild Rice Cranberry Salad



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2 lb. Minnesota wild rice
4 qt. water
1 1/2 cups chopped green pepper
2 cups sliced celery
1 cup sliced green onions
1 cup chopped fresh parsley
2 cups dried cranberries
3 cups cranberry juice
2 cups white vinegar
1/4 cup olive oil
1 tbsp. basil
sugar and salt, to taste


  1. 1
    Cook wild rice using one of the following methods: Range: combine in heavy stock pot, cover and bring to a boil. Reduce heat and simmer 45-55 minutes or until grains just start to open. Steamer: combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
  2. 2
    In large bowl, combine wild rice with vegetables and cranberries; mix well.
  3. 3
    Combine all ingredients for dressing such as: cranberry juice, vinegar, oil, basil, sugar and salt; blend well. Fold into salad; chill.


Recipe compliments of the Minnesota Cultivated Wild Rice Council.

Cooked wild rice will keep 1 week in cooler or 6 months in freezer.

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