Wild Rice Salad with Raisins & Pistachios

This Wild Rice Salad is so flavorful and satisfying that it can be served as either a side or main dish. It’s loaded with texture from fresh fennel, pistachios and golden raisins. Then for flavor, pecorino adds bold saltiness, basil brings fresh herbiness, and it’s all tied together with a zingy vinaigrette.

What makes grain salads so good is their versatility in serving. They’re great as a side dish but are also wonderful for make-ahead lunches and dinners. Plus, a day or so marinating in the fridge just enhances all the flavors. Love a dish that gets better with time!

Now, wild rice is a fabulous grain for salads. It’s nutty and earthy in flavor, and toothsome in texture. The chewy grains of rice is the perfect base for all kinds of fresh, crunchy veggies. One more tally in the versatility box.

Why You’ll Love this Recipe

• 10 Ingredient Salad. With just a handful of ingredients, this versatile salad is easy to shop for and forgiving if substitutions are made with what you have on hand.
• Perfect for Meal Prepping. The best thing about a rice or grain salad it that it’s even better the second or third day after marinating in the fridge. The flavors become even better.
• Customize to your liking. Whatever the season, add fresh veggies, whether it’s roasted squash, greens, raw vegetables, the list goes on and on.
• Salad skeptics will love this salad. Not everyone views a salad as a meal, I get it. But this one is hearty enough to be a filling lunch. Add some pan-seared chicken or pan-seared salmon over top and boom, an elevated dinner is served.

What is Wild Rice?

It’s a type of rice that’s black in color and grown in North America’s Great Lakes regions. It’s chewier and heartier in texture, making it nice for stuffings and soups compared to its white and brown rice cousins.

Wild rice is earthy and nutty in flavor and can be served hot or cold. Seasoned simply with olive oil, salt and pepper, it’s a great side dish with just about any kind of protein. It’s also great in turkey soup and used as a stuffing for cornish hens.

Ingredients Needed

• Wild rice: It’s earthy and nutty in flavor plus chewy in texture. A great alternative to brown or white rice.
• Chicken broth: The cooking liquid for the rice, it just adds an extra depth of flavor. You can also use water or veggie stock.
• Extra-virgin olive oil: The base to the salad dressing, be sure to choose a quality brand (I always opt for single origin).
• Red wine vinegar: Adds a zing to the dressing. You can also use white wine vinegar or apple cider vinegar.
• Whole grain mustard: Also in the dressing, we love whole grain for it’s texture and mild bitterness. It’s less “spicy” than Dijon. Find it near the other mustards in the grocery store.
• Fennel: It has the crunch of celery and the flavor of licorice. We find it’s a dynamic duo when paired with wild rice.
• Golden raisins: Adds a hint of sweetness throughout the salad. You can also use dried cranberries.
• Pistachios: Use raw, shelled pistachios and toast them yourself. Kept whole (instead of chopped) they add a nice hit of nuttiness every couple of bites. So good!
• Pecorino Romano: Buy a block in this case, not grated. We’ll be dicing this cheese so you get bits of salty, cheesy goodness throughout the salad. You can also use Parmesan, but Pecorino is best.
• Scallions: A mild hit of onion flavor to bring everything together.
• Basil: Any fresh herb will do, but we love the bright, almost citrusy flavor the basil brings.

How to Make Wild Rice Salad

1. Rinse wild rice with cold water. Add to a small pot with chicken broth and bring to a boil over high heat. Reduce to low (make sure it’s not boiling vigorously), cover and cook, stirring occasionally, until tender, 50–65 minutes. Remove from heat and allow to steam 10 minutes. Drain off any remaining liquid and allow to cool completely.
2. Meanwhile, in a large mixing bowl, whisk together the olive oil, vinegar, and mustard, Season with salt and pepper.
3. Remove fronds from fennel and set aside. Finely dice fennel bulb (should measure about 2 cups). Add to the vinaigrette. Add the raisins, pistachios, pecorino, and scallions. Finely mince fennel fronds and add 2 tablespoons to the salad.
4. Add the cooled wild rice and basil to the salad. Toss everything to combine. Season to taste with additional salt and pepper.

Storing Wild Rice Salad

Store this wild rice salad recipe in an airtight container in the fridge for up to 4 days. We don’t recommend freezing the salad as it will compromise the crunchy texture.

Variations and Substitutions

• Swap the wild rice for a different whole grain. Brown rice, farro, barley and lentils are all great options.
• Add roasted squash or sweet potato. In the fall season, toss roasted delicata squash into the salad.
• Try adding fresh fruit. Diced apple, pomegranate seeds, or pear would compliment the flavors well.
• Use your favorite nut. Walnuts or pecans are two other great options to use instead of pistachios.