Wild Rice Salad Recipe
My Wild Rice Salad is a delicious dish full of wonderful flavors. It works well as a side dish with any grilled food & also great for potlucks/picnics. Wild rice is a great canvas for flavors so you could basically add any spices & vegetables to this dish – feel free to get creative!
If you have never made wild rice before, wild rice cooks more similarly to brown rice. I also prefer the long grain wild rice variety. Wild rice is readily available in most large grocery stores, supermarkets, health food stores & specialty markets.
WILD RICE SALAD
1½ cups long grain wild rice, washed & drained well
1 small yellow onion, finely minced
1” piece of ginger, peeled and finely minced
salt & pepper, to taste
2 tbsp butter or ghee (clarified butter)
4 cups vegetable stock (or you can use chicken stock or water)
½ red onion, finely diced
1 small Persian cucumber, diced (or ½ Kirby/Hothouse cucumber)
1 green onion stalk, finely chopped
½ cup of toasted pine nuts (or you can use, pecan pieces, cashew nut pieces or sliced almonds)
juice of ½ lemon
freshly chopped cilantro or mint leaves for garnish
In a large deep skillet on medium high heat, add the butter or ghee. When melted, add the onion & ginger. Stir & let cook for a bout 5-6 minutes or until the onions have softened. Now add in the wild rice, mix well to coat all of the wild rice grains with the aromatics. Let the wild rice cook for an additional 4-5 minutes, stirring every so often. The wild rice will become very fragrant with a nutty aroma. Remember to season the rice with salt & pepper. Then add the vegetable stock, cover & reduce the heat to low. Do not open or stir the rice for 50 minutes to 1 hour. Lastly, remove from the heat & allow the rice to rest for at least 5 minutes or so. Fluff the wild rice with a fork & transfer to a large mixing bowl. When the wild rice has cooled, add in the red onion along with the cucumber, green onion, toasted pine nuts & lemon juice. Mix well to combine & season with salt & pepper, as needed. Garnish with the cilantro or mint leaves & serve hot with your favorite dishes as part of any delicious meal.
Feel free to add some halved grape tomatoes to this dish along with your favorite herbs such as freshly chopped parsley or basil.
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.
You Should Also Read:
Quinoa with Vegetables Recipe
Indian Style Couscous Recipe
Editor's Picks Articles
Top Ten Articles
Content copyright © 2021 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.