Wild Rice Salad with Cranberries and Mint

Carolyn Haas


The Ojibwa were one of the tribes that interacted with French trappers and others in eastern USA and Canada. Wild rice - Manoomin - was an important part of their diets and became a favorite of European settlers as well. This is a modern version of a wild rice dish from the cookbook published by the Lac Courte Oreilles Band of Ojibwa, called "JIIBAAKWEYANG - We are Cooking Together"


★★★★★ 3 votes

15 Min
No-Cook or Other


  • 1/2 c
    olive oil
  • 1/4 c
    orange juice
  • 1 Tbsp
    grated orange zest
  • 2 Tbsp
    maple syrup
  • 4 tsp
    dijon mustard
  • 5 c
    cooked wild rice
  • 1/2 c
    pine nuts (or chopped nuts of your choice)
  • 1/2 c
    dried cranberries
  • 1/2 c
    fresh mint, chopped
  • 2
    green onions, white and green part thinly sliced

How to Make Wild Rice Salad with Cranberries and Mint


  1. Whisk together oil, orange juice, zest, mustard and maple syrup in large bowl.
  2. Add rice, pine nuts, cranberries, mint and green onion. Toss to coat. Season with salt and pepper.

Printable Recipe Card

About Wild Rice Salad with Cranberries and Mint

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American

Show 8 Comments & Reviews

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