This wild rice salad recipe is a stunner – don’t ya think? The only thing better than how it looks, is how it tastes. Salty, sweet, savory, delicious.
This is a perfect dish to bring to a cookout, potluck or any get together. People will be attracted to it like moths to a flame. It’s got all textures and flavors you could want in a dish and it’s health factor is off the charts.
I used black japonica rice in this “wild” rice salad recipe because I thought the black would be prettiest and I didn’t want to use pure wild rice. You could certainly make this a brown rice salad and it would taste almost exactly the same. You could also mix some wild rice with brown rice – just cook them separately. Brown rice is a 2:1 water to rice ratio, and wild rice is 3:1 and takes a bit longer to cook.
The veggies I used are, of course, my preferences but you could change them up based on what you like. Anything colorful and crunchy would work great. I would definitely leave the edamame in there though. It’s such a nutrition powerhouse and that bright green color is just incredible in this salad. If you can’t find them fresh, keep a bag in the freezer – you can find them all over.
The dressing is so good – use it on this salad but also try it on other salads too. Dressings are so easy to make! When you make your own, you control the ingredients and flavors. Keep those free oils out of your dressings and your salads will be so much better for you.
- 2 cups cooked brown, black or wild rice - or a combination - warm
- ¾ cup diced carrot or red bell pepper - or a combination
- 1 cup shelled edamame, fresh or frozen and thawed
- ⅓ cup chopped green onion
- ½ cup dried cranberries, currents or golden raisins
- ¼ cup dry roasted peanuts
- 1 T toasted sesame seeds
- 1 T tahini
- 2 t toasted sesame oil
- 1 T tamari
- 1 t stone ground mustard
- 3-4 T seasoned rice vinegar (sushi vinegar)
- If your rice is cold, warm it in the microwave or on the stove to help it absorb the dressing. Add to a bowl.
- Add the rest of the salad ingredients and toss to combine.
- In a small jar, add all the dressing ingredients. Taste for salt and flavor. Adjust to your liking.
- Toss the dressing into the salad.
- Top with some green onions and sesame seeds.
Here I am in my kitchen creating this recipe. Jump to 24:55 in the video to get straight to the recipe.
Eating salads like this is a relatively new thing for me – I certainly didn’t grow up eating this way! That’s what I love about embracing a plant based diet – it brings you into wonderful and exciting new flavor adventures. I hope you love this one as much as I do. Leave a comment and let me know!
Spreading the veggie love,