Wild Rice Salad with Orzo and Cranberries

SmartPoints® value per serving
Total Time
1 hr 17 min
12 min
1 hr 5 min
The tart apple, sweet oranges, and dried cranberries contrast well with the nutty flavor of wild rice.



2 cup(s)

Uncooked wild rice

½ cup(s)

Uncooked orzo

½ cup(s)


2 medium, navel variety, peeled and cut into sections

Fresh apple(s)

1 medium, chopped

Uncooked celery

1 rib(s), medium, finely chopped

Dried cranberries

¼ cup(s)

Fresh parsley

2 Tbsp, fresh, chopped


2 Tbsp, raspberry flavored

Olive oil

1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


  1. Bring the water to a boil in a medium saucepan. Stir in the rice. Reduce the heat and simmer, covered, until tender, about 45 minutes. Drain and transfer to a large bowl.
  2. Bring a medium pot of lightly salted water to a boil. Add the orzo and cook until tender, about 10 minutes; drain. Rinse under running cold water; drain well and add to the bowl with the wild rice. Add the oranges, apple, celery, cranberries, parsley, vinegar, oil, salt, and pepper; toss well to coat. Serve at once or cover and refrigerate until ready to serve, up to 2 days. Yields 1 1/4 cups per serving.


To section an orange, use a sharp paring knife and slice away the top and bottom ends of the orange. Put the orange on a cutting board and slice away the rind, removing all of the white pith. Working over a small bowl to catch the juices, cut the orange sections out from between the membranes, letting each piece fall into the bowl as you cut it free. Discard seeds.Raspberry vinegar complements this salad nicely, but red-wine vinegar works well too.