Executive Chef of Grand View Lodge in Nisswa, Michael Manders, shares his recipes for a creamy wild rice salad. Get his advice on how to master cooking wild rice!
Get ticket information about Grand View’s Distilled event, happening April 7th – 9th, here.
Grand View Creamy Wild Rice Salad
1 cup Long grain wild rice
2 ea Oranges segmented
1/4 cup Mayonnaise
1 cup Greek yogurt plain
2 Tbsp Orange juice fresh squeezed
2 Tbsp Raspberry vinegar
1 cup Wild Acres Smoked Chicken
1/2 cup Red grapes cut in half
1/4 cup Dried cranberries
1/2 cup Ancho candied almonds
2 Tbsp Scallions
Kosher Salt To taste
Ground Black Pepper To taste
6 leaves Bibb Lettuce
Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow steaming for 10 minutes.
While the rice is still warm, place it in a mixing bowl. Add the orange sections to the bowl with the rice. Add the cooked chicken, mayonnaise, yogurt, orange juice, raspberry vinegar, grapes, almonds, cranberries, scallions, Salt, and the pepper to taste. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.