Brown and Wild Rice Salad

California Walnut Board
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 45 mins

This salad is perfect for serving at a holiday buffet table. Most of the salad can be prepared ahead of time—simply add the chopped veggies just before serving.


1cup coarsely chopped California walnuts
2cups water
1/2teaspoon salt
1cup brown rice and wild rice blend
1-- garlic clove, minced
1teaspoon minced orange zest
2teaspoons grainy Dijon mustard
2tablespoons orange juice concentrate
1/4cup sherry vinegar
1/2cup olive oil
1/2cup dried cranberries
1/2-- red pepper, quartered lengthwise, thinly sliced
3-- green onions, thinly sliced
1/2cup snow peas, sliced 1/4 inch on the diagonal


  1. In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes or until lightly browned. In medium saucepan, bring water and salt to boil. Add rice, stir well, cover and reduce heat to simmer.
  2. Cook for 40 to 45 minutes or until rice is tender and all water has been absorbed. Remove from heat. Let stand 10 minutes. In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and vinegar. Slowly whisk in oil and salt. Transfer cooked rice to large bowl. Add half the orange mixture and toss gently to coat well. Cool to room temperature.
  3. Add walnuts, cranberries, red pepper, green onions and snow peas just before serving. Toss. Add remaining dressing to lightly coat vegetables. Toss again and serve.

Nutritional Info *per serving

  • Calories 280
  • Glycemic Load .21
  • Fat 23g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 12g
  • Cholesterol 0mg
  • Sodium 220mg
  • Potassium 150mg
  • Carbohydrate 16g
  • Fiber 2g
  • Sugars 6g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 25%
  • Calcium 2%
  • Iron 6%