Wild Rice and Spinach Salad

Wild Rice Spinach Salad - A filling but simple salad featuring spinach, cranberries, hot sauce, and wild rice, served warm or cold. Perfect for lunch!


Wild Rice and Spinach Salad

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This post is sponsored by Tabasco® and is the second of five dishes in the Tabasco 10 Ingredient Challenge. The views and opinions in the post are my own.

The nice thing about this 10 Ingredient challenge is that they gave us some delicious veggies to work with. To be honest, you can combine them in almost any order with some seasonings and it’ll probably be delicious.

This Wild Rice Spinach Salad has only a few colorful ingredients but is one of the better lunch salads I’ve made in awhile. It’s filling thanks to the wild rice and beans, but it’s also addictively, perfectly spicy.

The hardest part about this dish is not eating it straight out of the freakin’ skillet.

Wild Rice Salad

Serves 4
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A filling but simple salad featuring spinach, cranberries, hot sauce, and wild rice, served warm or cold. Perfect for lunch!


4 ounces wild rice
1 large shallot, sliced
1 tablespoon Tabasco hot sauce
6 ounces baby spinach
1 (15-ounce) can Cannellini Beans
1/3 cup dried cranberries
2 tablespoons olive oil
Salt and pepper


1) Cook wild rice according to package.

2) Slice one large shallot. In a large skillet over medium heat, add oil. Once hot, add shallot and cook for a minute or two. Add Tabasco and continue to cook for an extra minute.

3) Add spinach, beans (drained and rinsed), and cranberries to the skillet. Cook until spinach is wilted, just a few minutes.

4) When rice is done, stir into the skillet with spinach mixture. Season with salt and pepper.

Serve salad warm or cold.

Wild Rice Spinach Salad

Rice Gone Wild

Wild rice isn’t exactly necessary to make this salad work. I’m not sure I would use white rice, but any brown rice would give enough heft to the salad to work fine. Wild rice is beautiful though and I love the nuttiness it gives to dishes like this.

The problem with wild rice is that it’s a bit pricy and also takes about an hour to cook. It’s time well spent though.

Rice gone wild.
Rice gone wild.

Meanwhile, you’ll need this stuff. Be sure to drain and rinse the beans well.

Good, simple flavors for Wild Rice Spinach Salad
Good, simple flavors.

When your rice is almost done, add a few tablespoons of olive oil to a large skillet over medium heat and add your sliced shallot. When the shallot is starting to soften a bit, pour in your hot sauce.

Maybe don’t place your face directly over this hot skillet when you pour in a tablespoon of hot sauce. It’s a potent situation.

Shallot cooking - Wild Rice Spinach Salad
Shallot cooking

Stir that all together and then stir in the spinach, beans, and cranberries.

You have to love these colors!

Everybody in the pool - Wild Rice Spinach Salad
Everybody in the pool.

When the spinach is wilted and everything warm, the salad is basically done.

Then just wait for your rice to finish cooking and stir it into the skillet.

As with any salad like this, taste it and season it with salt and pepper.

Good mix - Wild Rice Spinach Salad
Good mix.

You can serve this Wild Rice Spinach Salad warm, at room temperature, or cold. It’s good in any and all forms.

Love this dish - Wild Rice Spinach Salad
Love this dish.

I think this Wild Rice Spinach Salad is what this challenge is all about. You don’t need a lot of really fancy ingredients to make a great meal. Keep it simple and fresh and it’s hard to go wrong.

Who’s making this over the weekend? Leave a comment!

7 Responses to “Wild Rice and Spinach Salad” Leave a comment

  1. Yum. I don’t love dried cranberries and I’m not feeling super creative on my own. Do you have any substitution suggestions?

    1. Oh sure. Well, you could just leave them out, but if wanted to you could substitute dried apricots chopped or golden raisins might be nice.

  2. Impossible to wait for it to be plated. Delicious. I left out the beans and cranberries and added pine nuts. I also steamed baby asparagus to accompany the rice dish. A small cherry tomato, chive and basil salad for garnish and then squeezed a but of lemon over everything. I am writing from heaven.

    1. Awesome Sarah! I’m glad you liked it. I never did think this recipe got enough love because it’s really good and now is relegated to archives land…

  3. Just wanted to say THANKS! This is awesome. We usually add a little more hot sauce at the end. :D I have made this several times as a weeknight dinner (although I usually use a brown and wild rice blend that only takes 15 minutes on the stove), the leftovers are awesome to take for a lunch at work. Not many meals are as quick, easy, inexpensive, and delicious.

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