Wild Rice and Corn Salad with Cranberry Vinaigrette


Wild Rice, or manoomin in Anishinaabemowin, is a nutrient dense food that Indigenous People’s of this region have cared for and harvested for centuries. Check out Black Duck Wild Rice to purchase this culturally important and delicious locally grown food. imported from Recipe Import


1⁄2 cups
wild rice (uncooked)
1 cup
corn kernels
1 tablespoon
vegetable oil
red bell pepper (diced)
of celery (diced )
1⁄4 cups
dried cranberries
1⁄4 cups
cranberry juice
1⁄3 cups
olive oil
lemon (zest and juice)
green onions (washed and thinly sliced)
1 tablespoon
Grainy Dijon mustard
salt and pepper to taste
Chopped fresh autumn herbs such as sage, savoury or thyme for garnish


  1. Soak the rice in plenty of water. Drain.
  2. Cook in a large pot of salted water. Drain and fluff with a fork.
  3. Toss together the corn, oil, salt and pepper. Spread on a parchment lined sheet and roast in a 400 F oven until golden.
  4. In a large bowl combine rice, corn and vegetables. Cover and refrigerate.
  5. Make the dressing in a separate container, and add to rice up to two hours ahead of time. 

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