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Ina Garten Wild Rice Salad Recipe

Ina Garten Wild Rice Salad
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This salad is built on properly cooked wild rice that stays chewy and separate. Fresh vegetables add crunch, herbs bring lift, and a lemon-forward dressing ties it all together. The result is practical, flexible, and easy to enjoy across many meals.

Ingredients

Scale

For the Salad

  • 1 cup wild rice, rinsed

  • 3 cups water or vegetable stock

  • ½ teaspoon salt (for cooking rice)

  • 1 cup celery, finely sliced

  • ½ cup red onion, finely chopped

  • ½ cup dried cranberries

  • ½ cup toasted pecans or walnuts, roughly chopped

  • ¼ cup fresh parsley, finely chopped

For the Dressing

  • ¼ cup extra-virgin olive oil

  • 3 tablespoons fresh lemon juice

  • 1 teaspoon lemon zest

  • 1 tablespoon Dijon mustard

  • ¾ teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

Instructions

  • Cook the wild rice – Combine rice, water, and salt; simmer until tender and split

  • Drain and cool – Drain excess liquid and let rice cool completely

  • Prepare vegetables – Chop celery, onion, parsley, and nuts

  • Make the dressing – Whisk olive oil, lemon juice, zest, mustard, salt, and pepper

  • Combine gently – Mix wild rice with vegetables, cranberries, and nuts

  • Dress evenly – Pour dressing over salad and toss lightly

  • Rest briefly – Let sit so flavors come together

Find it online: https://inagartendishes.com/ina-garten-wild-rice-salad/