Recipes and Cooking Harvest Wild Rice Salad Be the first to rate & review! This crisp salad is filled with fall flavors like pear, apple, and orange. Salted pistachios add major crunch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 8, 2016 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 3 hrs Servings: 22 Yield: 11 cups Jump to Nutrition Facts Ingredients 1 ½ cup uncooked wild rice, rinsed and drained 4 cup water 2 teaspoon kosher salt Dressing 4 navel oranges, peeled, sectioned, and cut into 1-inch pieces (1 cup) 2 stalks celery, bias-sliced 1/4-inch thick 1 red apple, cored and coarsely chopped 1 pear, cored and coarsely chopped 1 cup coarsely chopped roasted, salted pistachios 2 cup watercress Dressing ¼ cup cider vinegar 2 tablespoon finely chopped shallot 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 3 tablespoon cherry cooking liquid* (see Stuffed Chicken Roast) 1 teaspoon Dijon-style mustard 1 teaspoon finely grated orange zest 3 tablespoon freshly squeezed orange juice ¼ cup extra-virgin olive oil Directions Place rice, water, and salt in a large saucepan. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until rice is tender. Drain well and cool. In a large bowl mix together the Dressing. Add wild rice. Cover and chill up to 24 hours. To serve, add oranges, celery, apple, pear, and pistachios to wild rice mixture; stir to coat. Add watercress and toss gently. Dressing Place the vinegar, shallot, salt, and pepper in a nonreactive bowl and allow to sit for 10 minutes. Whisk in the cherry liquid, mustard, orange zest, and orange juice. Slowly whisk in oil. Season with salt as needed. * The cherry cooking liquid can be replaced by 2 tablespoons freshly squeezed orange juice and 1 tablespoon honey. * The cherry cooking liquid can be replaced by 2 tablespoons freshly squeezed orange juice and 1 tablespoon honey. Rate it Print Nutrition Facts (per serving) 120 Calories 5g Fat 16g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 22 Calories 120 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Sodium 190mg 8% Total Carbohydrate 16g 6% Total Sugars 6g Protein 3g Vitamin C 17mg 85% Calcium 27mg 2% Iron 0.6mg 3% Potassium 199mg 4% Folate, total 24.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.