Wild Rice Salad | Recipe Cart
Wild Rice Salad with oranges, pecans, and cranberries—quick to make, flavorful, and perfect for spring gatherings. By Ina Garten.
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Cooking tools:
- Stove
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 cup long-grain wild rice (6 ounces)
- Kosher salt
- 2 navel oranges
- 2 tablespoons good olive oil
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons raspberry vinegar
- 1/2 cup seedless green grapes, cut in half
- 1/2 cup pecans, toasted
- 1/4 cup dried cranberries
- 2 tablespoons scallions, white and green parts, chopped
- 1/2 teaspoon freshly ground black pepper
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