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Jeweled Wild Rice is a joyful gluten free vegan recipe and a make-ahead friendly side dish for the holidays. Serve cold as a grain salad or as a warm pilaf.


serves 8

Total time

30 minutes




  • 4 cups cooked wild rice (cook it in broth or stock for more flavor)
  • ¼ red onion (finely minced)
  • 2 inner stalks of celery (finely diced)
  • dressing
  • ½ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 4 tbsp pomegranate molasses
  • 1 - 1 1/2 tsp ground allspice (to taste)
  • salt and fresh cracked black pepper to taste
  • jewels
  • 2 cups total of the following:
  • sliced or slivered almonds
  • pistachios (rough chopped)
  • dried cranberries
  • dried Apricots (diced)
  • currants
  • black and golden raisins
  • garnish
  • microgreens or baby greens
  • pomegranate seeds


  1. Put the wild rice into a large bowl with the onion and celery.
  2. Whisk together the dressing ingredients and taste to adjust any of them to your liking.
  3. Toss the rice with enough of the dressing to moisten thoroughly. Be sure to stir the dressing first if it has separated.
  4. Toss the rice with the dried fruits and nuts.
  5. You can now chill the rice if you are not serving it warm. Can be made up to 2 days in advance.
  6. When ready to serve, toss with more dressing if necessary, and arrange on a bed of baby arugula or micro-greens. Garnish with the pomegranate seeds.
  7. View the recipe instructions at The View From the Great Island

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