Cranberry Wild Rice Salad

Yield 6 people

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  • 4 cups vegetable stock or beef or chicken stock
  • 2 cups wild rice
  • 1 cup toasted walnut pieces
  • 1 cup dried cranberries
  • 1 tbsp orange zest grated
  • 1 cup balsamic vinegar
  • 1 cup olive oil
  • Freshly ground black pepper
  • Sea salt to taste
  • pepper to taste


  1. Bring stock to a boil. Add wild rice and cook, covered, over low heat until rice is tender, about 30 minutes.
  2. Remove from heat and transfer to a metal bowl to cool.
  3. Toast walnut pieces in the oven at 350 for 5 to 7 minutes.
  4. Mix together toasted walnuts, cranberries, orange zest, vinegar and olive oil, then add to rice.
  5. Season with salt and pepper to taste.