Curried Wild Rice Salad Recipe
This cold curried wild rice salad with raisins and pecans has amazing flavors and textures and is perfect as a make-ahead dinner side dish or lunch.
Yield: 4 servings
Ingredients
For the salad:
- 1 6 oz. box Uncle Ben’s® Long Grain + Wild Rice Original Recipe
- ½ cup radishes, finely diced
- ½ cup red onions, finely diced
- ½ cup pecans, toasted and chopped
- ½ cup fresh parsley, chopped
- ½ cup raisins
- ½ cup golden raisins
For the vinaigrette:
- ¼ cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 ½ tablespoons granulated sugar
- 1 tablespoon curry powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- 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.
- Add remaining salad ingredients to bowl and stir to combine.
- 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.
- Pour vinaigrette over salad and toss to combine.
- Serve or chill until ready to serve.
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Notes
Make ahead: 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.
Storage: 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.)
Nutrition
Calories: 412kcal | Carbohydrates: 51g | Protein: 5g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 20g | Sodium: 282mg | Fiber: 5g | Sugar: 30g
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