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Long Grain and Wild Rice Salad


One variation on this salad uses chopped scallions instead of red onion. Or you could add 3 tablespoons of slivered almonds for a satisfying crunch. This rice salad also tastes great made with Near East Whole Grain Blend Pecan and Garlic flavor.

  • Duration
  • Prep Time
  • ServingsServings


  • 1 (6-ounce) box Near East Long Grain and Wild Rice, cooked according to package directions
  • 1/3 cup Craisins or dried cranberries
  • 2 tablespoons fresh minced parsley
  • 1/2 medium red onion, minced
  • 1 large celery stalk, diced
  • 3 tablespoons olive oil
  • 2 tablespoons white vinegar



  1. While rice is cooking, mix Craisins, parsley, onion, celery, olive oil and vinegar in a large bowl and set aside.
  2. Once rice cools, add to the bowl and mix well.
  3. Cover and chill in refrigerator at least 4 hours, or up to 1 day.

Contributed by: Quick & Kosher, JAMIE GELLER