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Wild Rice Salad With Cranberries and Hazelnuts

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


About This Dish

Here’s a side dish that makes every meal better! UNCLE BEN’S® Long Grain & Wild Rice, Original Recipe perfectly melds with apricots and cranberries to create an American classic.


  • 2 boxes UNCLE BEN’S® Long Grain & Wild Rice, Original Recipe 
  • 1/2 cup orange juice, freshly squeezed 
  • 1/4 cup balsamic vinegar 
  • 1 teaspoon finely chopped shallots
  • 1 tablespoon Dijon mustard 
  • 1 teaspoon finely chopped garlic
  • 1/4 cup extra-virgin olive oil 
  • 1/2 cup dried cranberries 
  • 1/2 cup roughly chopped toasted hazelnuts* 
  • 1/2 cup chopped dried apricots
  • 1/4 cup chopped Italian parsley 

*To toast hazelnuts, preheat oven to 325°F. Spread hazelnuts on a cookie sheet and bake for 10 to 12 minutes or until slightly fragrant. Remove from oven and wrap hazelnuts in a dish towel. Rub the hazelnuts in the towel to remove the skins. Let nuts cool before chopping.


  1. Cook rice according to package instructions and cool.
  2. While rice is cooking, whisk together the orange juice, vinegar, shallots, Dijon mustard and garlic. Slowly whisk in olive oil until blended.
  3. Once rice is cool, stir in cranberries, hazelnuts, apricots and parsley. Pour vinaigrette into rice salad and toss to coat. Serve at room temperature.


Amount per serving (12 total)

Calories: 220
Total Fat: 8g 12%
Saturated Fat: 1g 5%
Trans Fat: 0g
Sodium: 360mg 15%
Carbohydrates: 33g 11%
Dietary Fiber: 2g 8%
Sugars: 6g
Protein: 4g
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