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Wild Rice Salad in a blue dutch oven with spoon

Wild Rice Salad

  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Diet: Gluten Free


Wild Rice Salad is served cold and keeps well in the refrigerator for holiday meals.  It's a great alternative to heavy sides at Thanksgiving or Christmas. 




  • 1 cup wild rice
  • 4 cups water
  • 1 cup pecans, chopped
  • 1 small onion, chopped
  • 1 cup dried apricots, chopped
  • 1/2 cup golden raisins


  • 2 Tbsp. apple cider vinegar
  • 1/4 cup olive oil
  • 2 Tbsp. sugar
  • 2 tsp. dried curry
  • 1/2 tsp. salt
  • 1 Tbsp. parsley, minced


  1. Bring wild rice to a boil in a dutch oven (ad) filled with 4 cups of water.
  2. Turn down heat, cover and simmer rice for 30 minutes until soft, stirring frequently.
  3. While rice is cooking, chop pecans, onion and apricots.  Place in a bowl and add golden raisins.
  4. To make dressing, whisk vinegar, olive oil, sugar, curry and salt together in a separate bowl.
  5. Pour dressing over cooked rice in dutch oven. (ad) Stir well.
  6. Add pecans, onion, apricots and raisins to rice and mix together.
  7. Garnish with parsley.
  8. Store rice in an air-tight container in the refrigerator for at least 4 hours before serving.


Substitute dried cranberries or cherries for apricots if desired. It's fun to change the dried fruit depending on the season.

  • Category: Salads
  • Method: Dutch Oven
  • Cuisine: American

Keywords: wild rice salad, apricots, pecans, cranberries, wild rice, salad, holiday recipes, Thanksgiving, Christmas