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Wild Rice Salad with Smoked Almonds

  • Vegetarian
  • Vegetarian
  • Stovetop
  • Salads
  • Long Grain & Wild
  • Flavored Grains
  • 15 - 30 MIN
  • Servings
  • Prep
    15–30 min
  • Nutty


About This Dish

This fabulously flavorful recipe features crisp romaine, dried cranberries, almonds and goat cheese. It’s the perfect side dish for grilled meat or a picnic meal.


  • 1 tablespoon butter 
  • 1/2 cup celery, chopped small 
  • 1 box UNCLE BEN’S® Long Grain & Wild Rice, Original Recipe 
  • 2-1/4 cups water 
  • 2 tablespoons prepared balsamic vinaigrette 
  • 1/2 cup smoked almonds, slivered 
  • 1/2 cup dried cranberries
  • 1/2 cup chopped  green onions
  • 1/4 cup crumbled goat cheese
  • 2 cups romaine lettuce


  1. In a 2-1/2 quart saucepan with tight-fitting lid, melt butter over medium-high heat. Add celery and sauté until soft, about two minutes. Add rice and sauté one minute more.
  2. Add water with seasoning packet from rice to pan. Cover, bring to a boil and reduce heat to simmer. Let simmer for 20 minutes or until water is absorbed.
  3. Remove rice from heat, pour onto a cookie sheet and cover loosely. Place cooked rice in refrigerator for two hours or overnight to cool.
  4. Once rice has cooled, dress with balsamic vinaigrette and add remaining ingredients.


Amount per serving (4 total)

Calories: 380
Total Fat: 16g 25%
Saturated Fat: 3.5g 18%
Trans Fat: 0g
Sodium: 670mg 28%
Carbohydrates: 51g 17%
Dietary Fiber: 4g 16%
Sugars: 13g
Protein: 11g
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