Monday, January 21, 2013

Weekly Recipe: Wild Style Rice Salad


If you're following along with my weekly menu plan, this salad goes with the Garlicky Avocado Shrimp Sandwiches.  I wasn't able to link to a recipe, so I wanted to share it with you.  

It's a very interchangeable salad, where you can add and subtract nearly any of the ingredients and it will still turn out great.  For added nutrition, I do advise you to stick to the wild rice, as opposed to brown or white rice, but if you're opposed brown rice would also work.  (As a kid, I used to pick out every one of the black rice kernels!)

Wild Style Rice Salad

2 bell peppers (colors of your choice), seeded and diced
1 stalk of celery, chopped
2 green onions, diced
1/2 cup raisins
1/2 cup dry roasted, unsalted peanuts
1 cup uncooked wild rice

For the vinaigrette:
2 T. apple cider vinegar
1 tsp dijon mustard
1 tsp agave syrup (or honey)
1 tsp dried badsil
1 garlic glove, minced
1/2 tsp salt
1/4 tsp pepper
1/4 cup EVOO

Soak wild rice overnight, or at least 8 hours.  Drain.  Combine rice with 3 cups water in a medium saucepan.  Boil, then cover and reduce heat to low, cooking for 30 minutes.  Remove lid and drain the rice.  Allow to cool as you prep the remaining ingredients and dressing.

For the vinaigrette, combine all but EVOO in a jar.  Shake vigorously to combine.  Add EVOO and shake again.

Combine rice and the remaining salad ingredients in a large bowl.  Toss with vinaigrette.

Refrigerate for at least 30 minutes to allow flavors to meld.  You can make this a day ahead.

Serves 8-10.



  1. This is such a great salad! Definitely an interesting mix of flavors.

  2. This looks fantastic! We love rice and all those veggies! My name is Cindy and I blog over at I wanted to invite you to link up your recipe and any others at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! It doesn't mean that you have to be a gluten free bloggers. If you have some recipes on your blog that are gluten free that counts! :) Many recipes are naturally gluten free.
    I am happy to have found you from Whole Foods Wednesday! Thanks, Cindy :)

  3. Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I'd love to see you back. Have a great week. :)