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Wild rice takes quite a bit of time to cook, almost an hour, so plan accordingly. Original recipe used Fuju persimmon in the salad, but I added some apple instead. This is a simple, yet tasty salad that is sweet, tangy, nutty and earthy.


6 serving

Total time

75 minutes




  • 1 cup Wild Rice
  • 6 cups (1.25l) fish stock (packeds Baby Greens (I used a mix of baby, kale, spinach and chard))
  • 2 apples (Medium , diced (or use 2 ripe Fuyu Persimmons, diced))
  • ½ cup cranberries (Dried)
  • ¼ cup parsley (Fresh , finely chopped)
  • ¼ cup extra virgin olive oil
  • 3 tbsps white wine vinegar
  • to taste Salt Pepper (&)


  1. Bring a medium saucepan of water to a boil. Add wild rice and a pinch of salt, lower the heat, cover and cook till the rice is tender, about 45~60 minutes. Drain and rinse with cold water to cool; drain well.
  2. In a large bowl, combine oil, vinegar, salt and pepper; whisk well.
  3. Add rice and baby greens to the dressing and marinate at room temperature, stirring occasionally, for about 15 minutes.
  4. Stir in apples (or persimmons), cranberries and parsley.
  5. View the recipe instructions at Cook's Hideout

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