Wild Rice Salad with Cranberries and Mint Recipe | Vegetarian Times Skip to main content

Wild Rice Salad with Cranberries and Mint

Elliott Prag, a cooking instructor at New York’s Natural Gourmet Institute, offers a culinary history lesson with this recipe. It calls for wild rice, dried cranberries, and maple syrup—all of them indigenous to North America.



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½ cup olive oil
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¼ cup orange juice
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2 Tbs. grated orange zest
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2 Tbs. pure maple syrup
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1 Tbs. plus 1 tsp. Dijon mustard
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2 10.5-oz. pkgs. fully cooked wild rice
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½ cup pine nuts (4 oz.)
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½ cup dried cranberries (2 oz.)
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½ cup fresh mint, finely chopped
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2 green onions, white and green parts thinly sliced (¼ cup)


Whisk together oil, orange juice, orange zest, maple syrup, and mustard in large bowl. Add rice, pine nuts, cranberries, mint, and green onions, and toss to coat. Season with salt and pepper. 

Nutrition Information: 

5 g
Total Fat: 
19.5 g
Saturated Fat: 
2.5 g
35 g
0 mg
359 mg
3 g
9 g
Serves 8

Comments on this Recipe

I serve it chilled, I usually mix it when the rice is still hot but put it in the fridge for a bit.

Absolutly wonderful, everyone I make it for demands the recipe!

331 cal per serving is a surprise?!

So is the rice supposed to be hot when we mix it up, or cold?

Is this served hot or cold?

This has become a family favorite. i cook the rice in vegetable stock for a little extra flavor. I also add some of the dressing to the hot rice but save some to finish the dish when I serve it. I serve it cold.

I didn't care for the flavor combination here. I much preferred the autumn rissoles.

I really like this for fall!

yum! loved it! took it to a potluck, came home with leftovers, and it is better a few days later after the flavors merge!