This gorgeous cold Wild Rice Salad with cranberries and cashews is bursting with flavor. It’s easy to make, and delicious. Filled with different flavors, textures, and colors, if you’re looking for something a little different and a little fun to serve at your next party, this is it!
Combine 4 cups of water in a saucepan, and bring to a boil. Add wild rice, and reduce heat to medium-low, cover, and simmer until rice is tender, about 45 minutes. Drain well, transfer rice to a large bowl, and cool.
Once rice has cooled, mix in dried cranberries, pecans, cashews, green onion, celery and red onion.
In a small bowl, mix together vinegar, lemon juice, garlic, and sugar. Using a whisk, mix olive oil into dressing. Pour the dressing over the rice mixture and toss.
The salad can be made up to 3 days ahead of time and chilled in fridge.
Serves 4-6 as a side dishYou can also cook the rice in a rice cooker or in an Instant Pot pressure cooker.Rice cooker: Cook 1 cup uncooked wild rice in 2 cups water in the rice cooker until tender.Pressure cooker:To cook the wild rice in the Instant Pot, use 1 cup of uncooked wild rice to 1 & ½ cups water. Cook it at high pressure for 15 minutes, then let the pressure fully naturally release for about 10 minutes.