Exclusive recipe from THE ENGINE 2 COOKBOOK by Rip Esselstyn & Jane Esselstyn

Grand Central Publishing
2 min readNov 17, 2017

Every year, Jane and her coven of girlfriends and their families gather together for a magical visit at our family farm. There are twenty-two altogether, so they divide up the meal duties among the five families. One of the coven members, Magnetic Pennie, a bright-eyed Dane who draws everyone into her beautiful, colorful world, makes this fresh, colorful wild rice salad for lunch each year. It is a universal hit. Don’t know what to make for your next gathering? This is the ticket.


Serves 6

2 cups cooked wild rice

4 stalks celery, chopped

1/2 bunch parsley, stemmed and chopped

4 green onions, chopped

1 Granny Smith apple, cubed

1 cup mandarin oranges, drained

1/2 cup dried cranberries

1/4 cup walnuts, in pieces

1 avocado, cubed (optional)

6 tablespoons red wine vinegar, or more to taste


Prepare the wild rice as directed on package; this is usually 3:1 water to wild rice ratio. Let cool.

In a beautiful salad bowl, toss together the wild rice, celery, parsley, green onions, apple, oranges, cranberries, walnuts, avocado if using, and vinegar. Taste to see if you prefer more red wine vinegar. It is up to your preference! Serve at room temperature or chilled.

For more, check out The Engine 2 Cookbook by Rip Esselstyn & Jane Esselstyn. Published by Grand Central Life & Style. Copyright © 2017 Rip Esselstyn, Jane Esselstyn.

Available December 26, 2017 Amazon, Barnes & Noble, iBooks