Paula Deen's Wild Rice Salad

Brighten up your mealtime with **Paula Deen's Wild Rice Salad**, an irresistible balance of hearty wild rice, crisp vegetables, and a zesty homemade dressing. This light yet satisfying recipe combines nutty wild rice simmered in flavorful broth with sweet dried cranberries, crunchy toasted almonds, and vibrant diced red bell peppers. A drizzle of tangy lemon-honey vinaigrette ties it all together, while fresh parsley adds a pop of color and freshness. Perfectly suited for a lunch, dinner side dish, or even a holiday spread, this make-ahead salad is gluten-free, packed with texture, and bursting with flavor. Ready in less than an hour, it’s a must-try for anyone seeking a delicious and wholesome recipe. Serve cold or at room temperature for ultimate versatility!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 cup Wild rice
• 3 cups Chicken or vegetable broth
• 1 medium Red bell pepper, diced
• 4 stalks Green onions, thinly sliced
• 2 stalks Celery, diced
• 0.5 cup Dried cranberries
• 0.5 cup Sliced almonds, toasted
• 0.25 cup Flat-leaf parsley, chopped
• 0.25 cup Olive oil
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Honey
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Rinse the wild rice thoroughly under cold running water to remove excess starch.

Step 2

In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the wild rice, cover, and reduce the heat to a simmer. Cook for about 40-45 minutes or until the rice is tender and most of the liquid has been absorbed.

Step 3

Once cooked, transfer the wild rice to a large mixing bowl and let it cool to room temperature.

Step 4

Add the diced red bell pepper, thinly sliced green onions, diced celery, dried cranberries, toasted sliced almonds, and chopped parsley to the wild rice. Mix gently to combine.

Step 5

In a small bowl, whisk together olive oil, fresh lemon juice, honey, salt, and ground black pepper to create the dressing.

Step 6

Pour the dressing over the rice mixture and toss until everything is evenly coated.

Step 7

Taste and adjust the seasoning if needed, adding more salt or pepper to your preference.

Step 8

Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Step 9

Serve the salad cold or at room temperature as a side dish or a light main course.

Nutrition Facts

Serving size	(1434.2g)

Amount per serving	% Daily Value*
Calories	1849.6

Total Fat 90.9g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 5097.8mg	0%
Total Carbohydrate 231.3g	0%
Dietary Fiber 29.2g	0%
Total Sugars 77.1g
Protein 44.8g	0%

Vitamin D 0IU	0%
Calcium 420.8mg	0%
Iron 10.5mg	0%
Potassium 2267.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 9.3%

Carbs: 48.1%