Warm Wild Rice Salad

Warm Wild Rice Salad – The Home Cook – Alex Guarnaschelli
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One of my favorite grains is wild rice. Actually a grass, wild rice has a distinctive nutty flavor and a great chewy texture. The grains are almost always dark brown or black and tend to be longer than regular rice grains.


January 21, 2021


Warm Wild Rice Salad – The Home Cook – Alex Guarnaschelli

Warm Wild Rice Salad

Course: Side Dish
Serving Size: 6 - 8
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  • 1 cup wild rice
  • 2 tbsp red wine vinegar
  • 1 tsp molasses
  • 1 tbsp sesame seeds
  • 6 tbsp extra virgin olive oil
  • ½ cup dried cherries
  • 6 scallions (green and white parts) minced


Cook the rice:

  • In a medium saucepan, bring 5 cups water to a boil over medium heat. Add 2 teaspoons salt and submerge the rice in the boiling water. Lower the heat so the water simmers gently. Cook until most of the grains are cracked and the fluffy white interior if the rice reveals itself, 50 to 55 minutes.  If the water evaporates too much before the rice is done, simply add small increments of water until the rice is chewy yet tender. Ideally , when the rice is finished cooking, there shouldn’t be an excess of water in the bottom of the pot.

Meanwhile make the dressing:

  • In a large bowl, whisk together the red wine vinegar, molasses, sesame seeds and olive oil. Stir in the cherries and scallions. 

Assemble the salad:

  • Drain any liquid from the wild rice and toss it, still warm into the bowl containing the dressing. Season with 1 tablespoons of salt. Taste for seasoning. Serve immediately or cover and refrigerate overnight. 

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