Curried wild rice salad with raisins and pecans

Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes
Serves 4 people     adjust servings

Cold curried wild rice salad with raisins and pecans is an addictive and easy side dish!


  • 1 6 oz. box Uncle Bens® Long Grain + Wild Rice Original Recipe
  • 1/2 cup radishes finely diced
  • 1/2 cup red onions finely diced
  • 1/2 cup pecans toasted and chopped
  • 1/2 cup fresh parsley chopped
  • 1/2 cup raisins
  • 1/2 cup golden raisins
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 1/2 tablespoons granulated sugar
  • 1 tablespoon curry powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Cook rice according to package directions, omitting the butter and seasonings. Once rice is cooked, rinse under cold water, drain well and place in a medium bowl.
  2. Add remaining salad ingredients to bowl and stir to combine.
  3. To make the vinaigrette, combine all of the ingredients in a small jar or a container with a tight fitting lid. Cover and shake vigorously for 30-45 seconds, until well mixed and the sugar is dissolved.
  4. Pour vinaigrette over salad and toss to combine.
  5. Serve or chill until ready to serve.

Recipe Notes

Tip: Prep all of your ingredients and the vinaigrette while the rice is cooking so everything is ready to go.

This can be made ahead up to a day before. I actually prefer it chilled after it’s had a chance to let the flavors marry.

The salad keeps well in the fridge, completely dressed, for 2-3 days. After that, it loses a little bit of its crunch. (You could also make the salad and the vinaigrette a few days ahead and store separately then combine the day of.)

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