Wild Rice Salad

wild rice salad
Photo: Reed Davis

This wild rice dish is even better when dressed a day ahead; cover and refrigerate. Then bring to room temperature and garnish with almonds before serving.


  • 2 cups wild rice, cooked according to package instructions, then drained and rinsed under cold water

  • 1 tablespoon unsalted butter

  • 1 red apple, cored and cut into ¼-inch dice

  • Pinch of ground cloves

  • 3 tablespoons extra-virgin olive oil

  • 1 small red onion, cut into ¼-inch dice

  • 1 celery stalk, cut into ¼-inch dice

  • 1 small carrot, cut into ¼-inch dice

  • 2 garlic cloves, minced

  • ¼ cup dried currants

  • Coarse salt and freshly ground pepper

  • 2 tablespoons apple-cider vinegar

  • 3 tablespoons balsamic vinegar

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons water

  • ½ cup slivered almonds, toasted


  1. Place cooked rice in a medium bowl. Melt butter in a medium skillet. Saute apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.

  2. In same skillet, heat 1 tablespoon oil over medium. Saute onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.

  3. Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.

Cook's Notes

Toasting almonds enhances their flavor. Spread nuts evenly on a baking sheet, and toast in a 350-degree oven, stirring occasionally, until fragrant, about 10 minutes. Transfer to a plate to cool.

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