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3.67 from 3 votes
Wild Rice Recipe Vegan
Artichoke and Wild Rice Salad
Prep Time
10 mins
Cook Time
45 mins
Total Time
45 mins

A hearty cold salad with an oil-free orange balsamic dressing

Course: Main Course, Salad, Side Dish
Keywords: Artichoke Salad, Wild Rice Recipe, Wild Rice Salad
Salad Ingredients
  • 3/4 cup uncooked wild rice (rinsed well)
  • 400 gram can of artichoke hearts (or the jarred variety)
  • 1 cup walnuts roughly chopped
  • 2/3 cup dried cranberries roughly chopped
  • 1/4 cup flat leaf parsely finely chopped
Dressing Ingredients
  • 1/2 cup freshly squeezed orange juice (approximately 1 orange)
  • 1/8 tsp shredded orange rind
  • 4 tbsp balsamic vinegar
  • 2 tbsp wholegrain mustard
  • 1.5 tbsp maple syrup or other liquid sweetener of choice
  • pinch salt & pepper to taste
  1. Add 3 cups of water to a medium pot with a good pinch or two of salt. Add the rice, bring it to a boil then reduce to a gentle simmer and place the lid on.

  2. While the rice is cooking, drain the artichoke hearts and cut them into quarters (or eighths if they are larger).

  3. Add all the dressing ingredients to a jam jar and shake it like a polaroid picture.

  4. After 40 minutes (or more - see recipe intro above for wild rice cooking tips), when the rice has finished cooking to your liking, strain away any excess liquid and set it aside to cool in a large mixing bowl.

  5. Once the rice is cool, toss it with the chopped artichokes, parsley, walnuts and cranberries. Drizzle with the dressing to serve!