River Raisin National Battlefield Park Foundation presents Wild Rice Salad

Wild Rice Salad


  • 6 cups of homemade or canned vegetable or chicken stock
  • 1.5 cups of wild rice
  • 1 carrot peeled and cut into 2 inch matchsticks
  • 3 tablespoons of dried cranberries or cherries
  • 1 Roma tomato- diced finely
  • 4 or 5 scallions including green part- finely chopped
  • .5 cup pine nuts toasted and cooled 
  • .5 cup of raw unsalted pumpkin seed, toasted and cooled 
  • 3 bunches of watercress- steamed 

Apple Cider Vinaigrette


  • 6 tablespoons of apple cider vinegar
  • .25 cup of honey
  • .75 cup of canola oil
  • Slat and fresh ground pepper


  1. In large sauce pan combine stock and wild rice- bring to boil, reduce heat to simmer. Cover and cook until tender- 45-55 minutes. Speed rice on backing sheet and let cool. 
  2. Once cook, mix all ingrediencies and toss, add .5 cups of vinaigrette and toss.  Refrigerate. 
  3. To Serve: Put watercress on plate. Top with Wild Rice Salad.