Wild Rice and Pineapple Salad

This wild rice and pineapple salad is an interesting take on the old familiar concept. Wonderful rice with crunchy red onion, and a little vinegar to offset the sweetness of pineapple.

Course Side

Cuisine American

Keyword pineapple, rice, salad

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 388kcal

Author From Robert Irvine

Ingredients

For the dressing

½ cup apple cider vinegar
3 tablespoons brown sugar
3 tablespoons cilantro chopped, plus more for garnish
2 tablespoons parsley chopped
1 cup vegetable oil

For the salad

3 ¾ cups water
½ cup wild rice
1 cup white rice rinsed
1 medium red onion diced
½ whole pineapple peeled, cored, and diced medium (I used a 20 ounce can of pineapple slices, drained, and diced)
kosher salt
freshly ground black pepper

Instructions

For the dressing

Whisk together the vinegar, brown sugar, cilantro, and parsley.
While still whisking, slowly add the oil.
Set aside while making the salad.

For the salad

Add water to a large pot with a lid. Bring to a boil.
Add the wild rice, stir, cover and let simmer for 15 minutes.
Add the rinsed white rice, cover, and simmer another 20 minutes.
Remove from heat and let sit for 5 minutes.
Fluff rice and let cool completely.
Gently combine the onion and pineapple in a large bowl.
Add the rice and dressing and stir.
Season with salt and pepper, to taste and serve garnished with more chopped cilantro.

Nutrition