Citrus Wild Rice Salad (GF, V)

Whether it’s a meal you bring on the road or something warm out of Ma’s kitchen, there’s nothing like home cooking. And, while I love traveling, it’s been nice to settle down this week, and bring y’all one of my new favorite sides dishes! (It’s also conveniently great road trip food too.)

Check out the recipe!

Check out the recipe!

Now, I love my Nutted Wild Rice Salad. It’s one of the two main lunches I made all winter, so trying out this Barefoot Contessa Recipe was a bit of fresh air.

Most people will consider this to be a lighter dish with its citrus flavors; however, I found the base of the dish to be a bit heavier than the Nutted Wild Rice Salad. Nonetheless, the flavors are refreshing, and it’s definitely a more seasonal dish as we enter this beautiful spring/summertime weather.

Citrus Wild Rice Salad (GF, V)

This citrus wild rice salad is full of flavor!

Citrus Wild Rice (GF, V)

This vinegar meets my celiac and food allergy needs!

For my fellow celiac and food allergy friends. This meal is gluten free (as always), and only contains pecans (out of the top allergens). Fortunately, unlike the nutted wild rice salad, the pecans can be omitted without losing most of the taste. Therefore, this is a dish for most of us to enjoy!

Without further ado, here’s the recipe. 🙂

Citrus Wild Rice Salad

Allergy Warning: Contains Tree Nuts (Pecans). Always choose ingredients that meet your allergy needs.


  • 1 cup long-grain wild rice (6 oz)
  • 1 tsp. Kosher salt (to boil the rice in)
  • 2 navel oranges
  • 2 tsp. good olive oil
  • 2 tsp. freshly squeezed orange juice
  • 2 tsp. raspberry vinegar
  • 1/2 cup seedless green grapes, cut in half
  • 1/2 cup pecans, toasted
  • 1/4 cup dried cranberries
  • 2 tbsp. scallions, white and green parts, chopped
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. salt


  1. Cook wild rice in a medium pot according to the directions on the package. Once drained, place rice back in the pot to steam for approximately ten minutes.
    • If there are no directions, or you need more guidance, bring 4 cups of water and a teaspoon of salt to a boil. Then let it simmer until tender (approximately for 50-60 minutes). Drain.
  2. While the wild rice is cooking, you should…
    • Peel oranges, remove pith, and cut between the membranes, such that only the orange sections remain.

      Citrus Wild Rice (GF, V)

      Remember: Just the Orange (No Membrane!)

    • Squeeze the orange juice.
    • Cut the grapes in half.

      Citrus Wild Rice (GF, V)

      Chop, Chop, Chop!

    • Toast the pecans.
    • Chop the scallions.

      Citrus Wild Rice (GF, V)

      One of my favorite flavors in the kitchen!

    • Dice the cranberries.
  3. Place wild rice in a mixing bowl while its still warm. Add the remaining ingredients (many of which you prepped in Step #2). #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 100%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */
  4. Wait at least half an hour before serving so that the flavors have time to mix and mingle.
  5. Store in refrigerator until ready to serve and enjoy!

    Citrus Wild Rice (GF, V)


Adapted from Barefoot Contessa’s How Easy is That, 2010

Right now, I’m gearing up for grad school. This dish will also be perfect for all the lunch boxes I’ll be packing come June. Lastly, I’m excited to share this side dish with my Fiesta Friday friends! I can’t wait to see what y’all brought to the Fiesta too.

Have a fantastic weekend, and happy cooking!


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