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Warm Wild Rice Salad With Dried Fruit and Nuts

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“This is a recipe I found on "Miso Vegan". Scrumptious! I skip soaking the rice over night. I usually just soak it for an hour or two if I have the time. The lemon zest, balsamic and garlic in this salad is such a nice undertone to the sweet dried fruit! Especially the currants!”
READY IN:
1hr 40mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Soak wild rice in a bowl of water overnight.
  2. Rinse and place rice in a medium-sized pot with water or broth.
  3. Bring to a boil over high heat.
  4. Reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed.
  5. Remove from heat and set aside.
  6. In a large bowl, combine remaining ingredients.
  7. Add rice and toss to coat.
  8. Serve immediately or let cool and refrigerate for up to 3 days.
  9. From recipe creator - If making ahead, reheat rice salad on the stove top or bake at 350 degrees F. in a covered casserole dish for 20 minutes. (untried by me as of yet).
  10. *Cook’s note: For best results, soak dried fruit in hot water or warm juice for 15 minutes or more to rehydrate slightly and give the fruit a juicier, chewy texture.

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