Wild ‘rice’ is actually the seed of an aquatic grass which grows in the fresh waters of Manitoba river basins. It’s dense grain and delicious woodsy flavour enhances this salad beautifully.
Place the rice in a pot, or in your rice cooker, cover with 3 cups of water and cook for 15 minutes. Allow the rice to sit for 10 minutes, then spread on a baking sheet to cool. Let is steam-dry for 10-15 minutes.
Meanwhile, make the dressing. Place all the ingredients in a small bowl and whisk to combine. If you find it’s a bit thick, thin it out with a bit of water.
Place the cooled rice in a large mixing bowl, along with the green onions, bell peppers, celery, carrot, and parsley (and your protein if adding). Add enough desired dressing to coat the salad and toss to combine. Adjust the seasoning with salt and lots of pepper. Add more dressing if needed.
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