Best 2 Warm Wild Rice Salad Recipes

## Warm Wild Rice Salad: A Medley of Earthy Grains, Roasted Vegetables, and Tangy Dressing

Embark on a culinary adventure with this warm wild rice salad, a symphony of hearty grains, roasted vegetables, and a tantalizing dressing. This delectable dish showcases the nutty flavor of wild rice, complemented by an array of roasted vegetables, including sweet potatoes, Brussels sprouts, and red onions. The tangy dressing, a harmonious blend of lemon juice, olive oil, Dijon mustard, and honey, elevates the salad with a burst of citrusy freshness. Prepare to indulge in a wholesome and flavorful experience that will delight your taste buds and nourish your body.

In addition to the main recipe, this article offers a collection of variations to suit diverse dietary preferences and culinary desires. Discover a vegan version that omits honey and incorporates a luscious tahini dressing, catering to those seeking plant-based alternatives. For a gluten-free option, substitute quinoa or brown rice for the wild rice, ensuring that individuals with gluten sensitivities can partake in this culinary delight. Craving a bit of indulgence? Explore the decadent bacon and goat cheese variation, where crispy bacon and creamy goat cheese add layers of savory richness.

With its versatility and customizable nature, this warm wild rice salad stands as a culinary canvas, ready to be adorned with your creative touches. Whether you're a seasoned cook or a novice in the kitchen, this recipe promises an enjoyable cooking experience and a delicious outcome that will impress your palate and leave you craving more.

Let's cook with our recipes!

WILD RICE SALAD WITH EDAMAME

Wild Rice Salad with Edamame image

Provided by Guy Fieri

Categories side-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 cup long-grain wild rice
2 teaspoons kosher salt
1 teaspoon extra-virgin olive oil
1/2 cup fresh corn kernels
1/2 cup cooked shelled edamame
1/2 cup green peas, defrosted from frozen, or fresh
1/2 cup canned chickpeas, drained
1/4 cup diced red onion
1 clove garlic, minced
1/2 shallot, minced
1/4 cup champagne vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons honey
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil

Steps:

For the salad: Place the wild rice in a medium saucepan with 4 cups water and the kosher salt. Simmer uncovered until tender, about 50 minutes. Drain well, return to the saucepan and cover for 10 minutes.
While the rice is cooking, heat the oil in a medium saute pan over medium-high heat. Add the corn kernels and saute until charred, about 5 to 8 minutes. Set aside to cool.
For the vinaigrette: Whisk together the garlic, shallot, vinegar, mustard, lemon juice, honey, salt, and pepper in a medium bowl. While continuously whisking, slowly stream in the oil until the dressing is emulsified.
To serve: Combine the warm rice with the corn, edamame, green peas, chickpeas and onion. Pour 1/4 cup of the vinaigrette over top and toss well to evenly distribute. Allow to sit for 30 minutes, taste for seasoning and serve at room temperature. The remaining vinaigrette can be refrigerated for another use.

WILD RICE SALAD WITH CRANBERRIES AND PECANS RECIPE

Wild Rice Salad With Cranberries and Pecans Recipe image

A hearty autumn salad of nutty wild rice, dried cranberries and toasted pecans in a slightly sweet orange-scented vinaigrette.

Provided by Jennifer Segal

Categories Side Dish Salads Salad

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

1 cup wild rice, rinsed
1 teaspoon kosher salt
1/2 cup dried cranberries
3/4 cup pecans, toasted and coarsely chopped
2 scallions, finely sliced
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
3/4 teaspoon orange zest and 2 tablespoons juice from one orange
1 teaspoon honey
Freshly ground black pepper

Steps:

Add rice, salt and 3 1/2 cups water to a pot and bring to a boil. Turn heat down to low, cover and simmer until rice is done, about 50 minutes. Transfer rice to strainer to drain any excess water, then set aside to cool.
Combine rice with cranberries, pecans, scallions, olive oil, vinegar, orange zest, orange juice, and honey. Season to taste with salt and pepper, then serve.

Nutrition Facts : Calories 311 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 319 mg, Sugar 18 g, Fat 21 g, ServingSize serves 4, UnsaturatedFat 0 g

Tips:

Choose the right rice: Wild rice is the best choice for this salad, as it has a nutty flavor and chewy texture. If you can't find wild rice, you can substitute brown rice or quinoa.
Cook the rice properly: Be sure to cook the rice according to the package directions. If you overcook the rice, it will become mushy.
Use fresh vegetables: Fresh vegetables will give your salad the best flavor and texture. If you can't find fresh vegetables, you can use frozen vegetables, but be sure to thaw them before using.
Don't overdress the salad: A little dressing goes a long way. If you add too much dressing, the salad will become soggy.
Serve the salad warm: This salad is best served warm, so be sure to eat it as soon as it's made.

Conclusion:

This warm wild rice salad is a delicious and healthy side dish that can be served with any meal. It's packed with flavor and nutrients, and it's sure to please everyone at the table. So next time you're looking for a healthy and delicious side dish, give this warm wild rice salad a try. You won't be disappointed!