Vegan Classic Wild Rice Salad

Total time1 hr 15 min

Prep time15 min

Cook time50 min

Nutty wild rice forms the hearty base of this salad, simmered until the grains turn tender and burst open, then tossed with sweet dried cranberries, crunchy celery, and toasted pecans for texture in every bite. Scallions and fresh parsley add a bright, herby lift, while a tangy Dijon-vinegar dressing whisked with olive oil coats everything in a glossy, well-balanced finish. It's the kind of make-ahead dish that actually improves in the fridge, making it perfect for meal prep or a potluck centerpiece. Served at room temperature or chilled, it holds up beautifully for days without turning soggy or dull. This one is a genuinely great fit for a plant-based table, delivering plenty of protein and crunch without any animal products in sight. Simple pantry staples and fresh produce do all the work here, so every forkful feels wholesome and satisfying.

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Ingredients

6 servings

1 ½ cups wild rice, rinsed
Lundberg Organic Wild Rice Exotic & Savory Wild Grain - 8 Oz NOW Real Food® Organic Wild Rice Gourmet House Minnesota Cultivated Long Grain Wild Rice - 16oz Reese All Natural Paddy Grown Minnesota Wild Rice Gourmet House Wild Rice, Minnesota Cultivated 16 Oz
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3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp salt
¾ cup dried cranberries
¾ cup pecans, roughly chopped
3 stalks celery, thinly sliced
4 scallions, thinly sliced (green and light green parts)
¼ cup fresh flat-leaf parsley, roughly chopped

For the dressing

3 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ cup olive oil
¼ tsp salt
¼ tsp black pepper

Instructions

1
Combine the rinsed wild rice, chicken broth, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 45–50 minutes, until the grains are tender and most have split open to reveal their pale interior. Drain any excess liquid through a fine-mesh strainer.
2
Spread the drained rice in a large mixing bowl and let it cool for 10 minutes, until no longer steaming.

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