Wild Rice Salad
I got this recipe years ago from a Junior League Cookbook but have been making my own version so long I can’t remember the original except for the bite of the wild rice and the nutty combination of almonds and sesame oil. Wild Rice and Roasted Almond Salad is a great main dish as it is hearty and filling, tastes great cold or at room temperature, is packed with protein from the rice and nuts and can be made in a big batch for picnics or pot lucks. Herb Grilled Chicken or Salmon is a good side dish if you need a bigger main meal.
Wild Rice and Roasted Almond Salad
Prep
Cook
Total
Yield 4 servings
Any version of wild rice works in this. I like a wild and brown rice blend.
Ingredients
- 1 1/2 cups Wild Rice Blend
- 3 1/4 cups Vegetable Broth
- 2 cups Frozen Peas
- 3 stalks Celery, sliced thin on the diagonal
- 1 tart Apple, diced (optional)
- 4 green Onions, sliced thin on the diagonal
- 1 cup Raw Almonds, toasted in a dry pan and cooled
- DRESSING
- 1/4 cup Red Wine Vinegar
- 1/4 cup Mild Olive Oil
- 3 teaspoons Roasted Sesame Oil
- 2 tablespoons Soy or Tamari Sauce
- 2 teaspoons Brown Sugar
- few grinds Black Pepper
Instructions
- Cook the Wild Rice in the rice cooker or stove top with the broth (it will take around 45 minutes)
- Toss the Vegetables in a large shallow bowl (leave the peas frozen, the hot rice will defrost it)
- Add the hot rice and toss with the dressing a little at a time so you don't drown it
- You may have dressing left over
- Coarsely chop the nuts if you like and toss gently into the Rice
- Serve at room temperature or cold
Wild Rice and Roasted Almond Salad
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