Make Ahead

Wild Rice Salad

May  5, 2015
1 Ratings
  • Makes 3-4 cups of salad
Author Notes

This is a salad that I made up one day from whatever I had in the fridge. It turned out to be one of the best cold salads I have ever made. The wild rice is chewy, chopped almonds give each bite that crunch I love so much, the dressing has a little zip from the mustard and the peas have that delightful little pop of sweetness in every bite. —Katherine

What You'll Need
  • For the salad:
  • 1.5 cups California wild rice
  • 14 ounces can of artichoke hearts, drained and chopped
  • 3/4 cup frozen peas, defrosted
  • 1 Poblano pepper, diced
  • 6 green onions, whites and greens chopped
  • 1/2 cup toasted almonds, chopped
  • 1 tablespoon kosher salt
  • Dressing:
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons canola oil
  • 3 tablespoons rice vinegar
  • 3 garlic cloves, grated on microplane
  • 1 tablespoon dijon mustard
  • 1 teaspoon celery salt
  • 1 tablespoon black or white sesame seeds
  • freshly ground black pepper
  • kosher salt, to taste
  1. For the salad:
  2. Fill a large pot with 6 cups of water. Add the wild rice and 1 Tablespoon of kosher salt. Bring to a boil.
  3. Let the rice cook just like you would cook pasta, testing occasionally for doneness.
  4. While the rice is cooking, chop your artichokes, poblano pepper, and green onions. Put everything in a large bowl and add the peas.
  5. When the wild rice is done cooking (about 30-40 minutes, cooked but still chewy), drain it and add to the bowl with the vegetables.
  1. Dressing:
  2. Put all ingredients into a mason jar and give it a good shake. Pour onto the cooked wild rice and chopped veggies.
  3. Final step, chop your toasted almonds and add to the salad. Toss everything together and enjoy!
  4. This salad is awesome on the second and third day! All the dressing has been soaked up by the rice, it’s chewy and tangy with a crunch from the almonds, perfect for a backyard BBQ!

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