Recipes // Salads // Wild Rice Salad With Pomegranate And Pecans

Wild Rice Salad With Pomegranate And Pecans


By Chef Pamela Morgan

Serves 6-8 people


  • 3 cups chicken or vegetable broth
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons molasses
  • 2 cups wild rice
  • ½ pound pomegranate seeds (from 2 pomegranates)
  • 1 cup pecan halves
  • ½ cup golden raisins
  • ½ cup sliced scallions
  • 5 tablespoons cold-pressed extra-virgin olive oil
  • 5 tablespoons balsamic vinegar
  • 4 teaspoons orange zest
  • Salt
  • Freshly ground black pepper


  1. To a medium saucepan, add chicken stock, soy sauce, molasses, wild rice, and a dash of salt. Bring to a boil, then reduce to a simmer and cover for about 30-40 minutes, until tender. Drain if any liquid remains and set aside.
  2. Toss rice with pomegranate seeds, pecans, raisins, and scallions.
  3. In a small bowl, whisk together vinegar, orange zest, and olive oil. Pour over salad and toss to evenly distribute. Season with salt and pepper.
  4. Serve warm, room temperature, or even chilled.
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