Wild rice salad recipe with tangerines, dried cranberries, apricots and avocado, inspired by the Silver Palate’s Nutted Wild Rice with pecans. It is a delicious make-ahead side dish for Christmas or other holidays, and goes well with pork, fish and roasted meats. It is naturally gluten-free and vegan friendly.
They don’t look too big when they are off in the distance, and you see them out there, and you’re all, “Awww, cute little guys.” But when they get closer they are giant muthas and you’re like, woah I wish I had thought about how big they would get up close.
That is what this Christmas was like back in the early fall when I told Jase I wanted to host Christmas here. We did it last year, and it was so fun. Everyone came here for Christmas eve, we had a big meal, the grown-ups stayed up late drinking wine and opening presents while the kiddos slept upstairs with visions of Barbie Dream Houses in their heads. When considering hosting again, I was like aww cute little Christmas off there in the distance. Ooochie coootchie coo.
What’s different this year is that my cookbook manuscript is due on January first. I am testing recipes still, and painfully pecking away at my keyboard, bashing my head on my keyboard, and occasionally making a dent in writing the front and back matter. I am one of those writers who doesn’t know what I think until I sit down and torture myself by writing it. I am freaking out that I have nothing and too much to say, and I just want to get it out on paper. And then here comes Christmas, ho ho ho. Big elephant!!! I am like, “Holy shiz those elephants are going to crush me!”
So what do I do? I procrastinate, that’s what. I make up new recipes for you guys. So that’s why you’re looking at this rice salad today. Simply because I have no desire to do what I am supposed to be doing.
Wild Rice Salad with Cranberries, Apricots and Avocado
I went to the gym, and on the way home I was like, oh crap, I should make a rice salad for the blog like that one in the Silver Palate that my mom used to make. So I stopped and got some ingredients, and I came home and made what I thought was like the original, but then I looked up the original and this is actually nothing like it. And then I took pics and all that. And ate it. And it was delicious. And my kids ate it. And then I had it again the next day, and it was still really delicious, and I still didn’t want to write. And then I started thinking about what I wanted to serve for Christmas. And tweeting about yummy sounding Food and Wine recipes. And getting sucked into my bloglovin‘ feed. All the while not getting anything done on my to-do list for the booooook. Eeek you guys but I gotta go. Please forgive me, there is an elephant standing on my toe.
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Wild rice salad recipe with dried cranberries and apricots, tangerines, pecans and avocado. It is naturally gluten-free and vegan friendly. A perfect healthy, make-ahead side dish for Christmas and the holiday season.
- 2 cups wild rice
- 3 tangerines, divided
- 1 avocado, cut in half and pit removed
- 1 small shallot, peeled and quartered
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons agave or honey
- 1 ¼ teaspoon salt
- 1 cup chopped parsley
- 1 cup chopped toasted pecans
- ½ cup dried sweetened cranberries
- ½ cup chopped dried apricots
- Place rice in a large saucepan. Cover generously with water. Bring to a simmer over high heat. Reduce heat to medium-low or to maintain a simmer, and cook until the rice is just tender but not mushy, 45 to50 minutes.
- Zest and juice one tangerine. Segment the remaining two tangerines, and set aside. Add the zest and juice to a blender. Scoop ¼ avocado into the blender. Add shallot, oil, vinegar, mustard, agave or honey and salt and puree until smooth. Pour into a large bowl.
- Stir the hot rice into the dressing and let cool to room temperature, 35 to 42 minutes.
- Stir in parsley, pecans, cranberries, apricots and the reserved tangerine segments. Dice the remaining avocado and gently stir into the salad.
0 mg Cholesterol, 4 g Added Sugars
- Serving Size: 1 cup
- Calories: 230
- Sugar: 11 g
- Sodium: 414 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 2.6 g