Cold Rice Salad

A wooden bowl filled with the pickled cherry rice salad.

5 from 14 votes

This cold wild rice salad is a delicious side dish for picnics, potlucks and cookouts. Great with grilled meats and chicken. Best of all, you can make this wild rice salad ahead of time and it keeps well at room temperature.

Course Salad, Side Dish

Cuisine American

Keyword cherries, wild rice

Dietary Restrictions Dairy-Free, Gluten-Free, Vegan

Prep Time 15

Cook Time 30

Servings

Calories 361kcal

Author Lisa Lotts

Ingredients

FOR COLD RICE SALAD

1½ cups wild rice blend or all wild rice
1 cup pickled cherries drained and patted dry
1 bunch scallions thinly sliced
½ cup chopped parsley
½ cup toasted pistachios roughly chopped
4-6 tablespoons Cherry Spiked Vinaigrette or more as needed (Recipe below)

CHERRY SPIKED VINAIGRETTE

2 shallots minced
1 tablespoon dijon mustard
1½ tablespoons sherry vinegar
1½ tablespoons pickled cherry juice from recipe of pickled cherries
1 tablespoon honey
6 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
½ teaspoon black pepper

Instructions

FOR THE RICE:

Bring a large pot of water to a rapid boil. Add a teaspoon of salt and 1½ cups wild rice blend. Cook until the rice is done according to package directions. The wild rice should still be firm and the softest rice will be done.
Drain the rice in a fine mesh strainer until all the liquid is drained.
Transfer the rice to a large sheet pan and spread it in an even layer. Cool it to room temperature. This will also help the rice dry out.
DO NOT MIX HOT RICE WITH THE OTHER INGREDIENTS. It should be room temperature and slightly sticky or tacky.

MAKE THE CHERRY VINAIGRETTE

Combine 1 bunch scallions, 1 tablespoon dijon mustard, 1½ tablespoons sherry vinegar, 1½ tablespoons pickled cherry juice, 1 tablespoon honey, 6 tablespoons extra virgin olive oil, ¾ teaspoon kosher salt and ½ teaspoon black pepper to a medium bowl and whisk until emulsified. Taste for seasoning and adjust as necessary. Set aside.

ASSEMBLE THE RICE SALAD

In a large bowl, combine the cooled wild rice blend, 2 shallots, ½ cup chopped parsley, 1 cup pickled cherries and ½ cup toasted pistachios.
Add 3-4 tablespoons of the Cherry Vinaigrette and toss to coat. Taste the salad and see if it needs more dressing. Add additional dressing 1-2 tablespoons at a time, tasting after each addition.
You want the rice salad to be lightly coated in the dressing but not goopy. You can serve the wild rice salad chilled or at room temperature.

Notes

You can make the cold rice salad a day ahead of time.

Nutrition