Wild rice salad

Wild rice salad

Wild rice salad

Wild rice salad photo 1
Wild rice salad photo 2
Wild rice salad photo 3


  • water - 3 c
  • minced fresh parsley - 1/4 c
  • salt to taste - 1 item
  • juice of 1/2 lemon
  • freshly ground black pepper to taste - 1 item
  • extra virgin olive oil - 1 Tbsp
  • wild rice uncooked - 1 c
  • sliced green onions, cut in 1/4-inch pieces green part only - 1/2 c
  • toasted pine nuts pignolia - 1/4 c
  • large yellow bell pepper, sliced into thin rings - 1 item
  • cherry tomatoes, halved crosswise - 6 item

How to make wild rice salad:

Rinse rice under cold running water. Bring 3 cups water to a boil in a large saucepan. Add salt to taste. Add rice. Return to boiling. Reduce heat; cover and simmer 40 minutes. (After 20 minutes, taste every 5 minutes. Rice grains should pop open to reveal the white insides but should not turn mushy.)

Drain in colander. Dry rice on paper towels. Turn into an attractive glass serving bowl. Toss with olive oil. Season to taste with salt and pepper. Add green onions; toss with a fork. Scatter pine nuts on top. Let stand, loosely covered, at room temperature 2 hours before serving. Just before serving, squeeze lemon juice over salad; toss gently. Garnish with yellow pepper rings and cherry tomato halves. Sprinkle parsley over all. Yield: 6 servings.

Recipe categories: Lunch/snacks, Salads, Side dish.

Wild rice salad
Average rating: 3.6 of 5, total votes: 9
Cook. Time: PT15M
Total Time: PT15M

Cause of complaint:

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