USA Wild Rice Salad with Pickled Grapes, Walnuts and Brie
This USA Wild rice salad is so hearty, satisfying, and full of amazing flavors that you’ll want to make it all year long. It comes together easily and can be served warm or chilled, as a main dish, or as a side.
Suitable for gluten free and vegetarian diets.
Delighted to have teamed up with USA Rice to bring you this recipe. Although it is a sponsored partnership, all opinions are my own.
Folks, I am here to tell you that this USA Wild rice salad with pickled grapes, walnuts, and brie is truly the MVP of salad recipes. Super flavorful, super satisfying, and super versatile, it’s as delicious served warm as it is cold.
USA Wild rice and USA Long-grain rice are such a great source of complex carbohydrates and protein. And the combination of wild rice with other long-grain rice provides a ton of visual appeal and a great nutty flavor that pairs perfectly with tangy yet slightly sweet pickled grapes (!), crunchy walnuts, and creamy brie cheese.
Whether you serve it with chicken breast or air fryer salmon for a healthy lunch or dinner, pack it on a summer picnics or bring it to your next potluck, this is one delectable salad that’s sure to become a fast favorite. Trust me when I say that you’ll be making it aaaaalllll year long.
Why You’ll ♡ It
- Easy – it’s as simple as cooking rice, prepping the rest of the ingredients, and tossing it all together!
- Flavorful – the pickled grapes are a delightful combination of tart and sweet that perfectly complements the rest of the ingredients.
- Nutritious – USA Wild rice is a great source of protein and provides a slower and more sustained release of energy than simple carbohydrates.
Ready to learn how to make this amazing rice salad? Then gather up those ingredients and I will show you….
How To Make Wild Rice Salad
- Pour the USA Wild Rice Mix into a pot with the wine or stock and water, cover, and cook for 20-25 minutes. When done, stir and transfer to a large mixing bowl.
- Make the pickled grapes by adding grapes and vinegar to a nonstick pan. Cook over medium heat for 3-4 minutes, then remove from heat and allow to cool.
- Chop red onion and parsley, and cut the brie into cubes.
- Drain the pickled grapes from the vinegar and add to the mixing bowl.
- Add in the red onion, brie, parsley, roasted walnuts, pumpkin seeds, and olive oil.
- Season with salt and pepper, toss to combine, and serve.
Expert Tips
- No need to wash and drain USA Wild rice mix; the product is clean and you don’t want to wash away the vitamins and minerals.
- Allow the rice to cool before combining with the other ingredients.
- Be sure to use seedless grapes for this recipe.
- If you make this ahead of time and plan to serve cold, you may need to add a bit more oil before serving.
- Store your uncooked USA Wild rice in a sealed container and keep in a cool dark space.
Delicious Variations
- Swap out the nuts: pistachios and almonds also work well.
- Change the cheese: try using feta cheese or chevre instead of brie.
- Add more produce: toss in some bell pepper, celery, or diced apple.
About USA Rice
The USA Rice Federation is a non-profit trade association representing the entire U.S. rice industry including U.S. rice farmers, millers and exporters. Rice is grown in the USA in six states: Arkansas, California, Louisiana, Texas, Mississippi and Missouri and about half of the entire U.S. rice crop is exported worldwide each year.
U.S. wild rice is a specialty rice variety and is only grown in North America, in the USA it is cultivated in California and Minnesota.
USA Rice promotes all types of U.S. grown rice in several markets around the globe, including the UK.
To learn more, check out their website and be sure to follow them on Instagram.
Serving Suggestions
Weight Watchers Points
There are 10 Blue Plan SmartPoints in a serving of this.
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USA Wild Rice Salad with Pickled Grapes, Walnuts & Brie
Ingredients
- 250 g (1 ½ cups) USA Wild Rice mixed with Long-grain Rice I used 60% USA Long-grain rice and 40% USA Wild rice*
- 300 ml (1 ¼ cups) red wine or stock if preferred
- 300 ml (1 ¼ cups) water
- 300 g seedless grapes
- 150 ml (⅔ cup) red wine vinegar
- 70 g (2 ½ ounces) roasted walnuts
- 2 tablespoons pumpkin seeds
- 1 red onion sliced
- 1 small brie cut into cubes
- handful flat leaf parsley chopped
- 3 tablespoons olive oil
- salt and pepper to taste
Instructions
- Pour the USA Wild Rice Mix* into a pot with the water and wine, cover, and cook for 20-25 minutes. When done, stir and transfer to a large mixing bowl.
- Make the pickled grapes by adding grapes and vinegar to a nonstick pan. Cook over medium heat for 3-4 minutes, then remove from heat and allow to cool.
- Chop red onion and parsley, and cut the brie into cubes.
- Drain the pickled grapes from the vinegar and add to the mixing bowl.
- Add in the red onion, brie, parsley, roasted walnuts, pumpkin seeds and the olive oil.
- Season with salt and pepper, toss to combine and serve.
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Notes
- No need to wash and drain the USA Wild Rice Mix; the product is clean and you don’t want to wash away the vitamins and minerals.
- Allow the rice to cool before combining with the other ingredients.
- Be sure to use seedless grapes for this recipe.
- If you make this ahead of time and plan to serve cold, you may need to add a bit more oil before serving.
- Store your uncooked USA Wild rice in a sealed container and keep in a cool dark space.
- There are 10 BluePlan SmartPoints in one serving.
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Nice Blog !! A Very Yummy Wonderful and Healthy Salad Recipe !!! WOW Nice Photos to See. I’ll Definitely Try it. Thank You for Sharing that Lovely Food.
The wild rice cooked in the wine and the grapes being pickled, what an amazing salad!
The flavors and textures of this salad are absolutely divine! I could eat this for every meal 🙂 Thanks for sharing!
This is such a fantastic dish – so much flavor and texture going on in it – I cannot wait to try this out soon!
We are huge fans of USA rice in our home. This wild rice recipe is now going to be a staple meal.
I love love love wild rice and I can’t wait to dig in to this salad! I love the fruit – yum!