Manitoba Wild Rice Salad with Honey Dill dressing

by Jonathan Cheung

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.

[Total: 1 Average: 5]


  • 1 1/2 cups/375 mL Dainty Long & Wild rice blend
  • 1/4 Green Onions, sliced
  • 1 small Red Bell Pepper, seeded & diced
  • 1 small Yellow Bell Pepper, seeded & diced
  • 1/2 cup / 125 mL Celery, sliced
  • 1 large Carrot, peeled & diced
  • 1/2 cup / 25Ml Fresh Parsley, chopped rough
  • Salt & Pepper
  • Optional protein of choice - leftover Roast Chicken, or a can of Tuna

Honey Dill Dressing

  • 2/3 cup / 190mL Mayonnaise
  • 1/3 cup/85 mL Honey
  • 3 Tbsp. Fresh Dill, or 1 tsp. dried Dill Weed
  • 1 tsp. Zest, plus the juice of 1 Lemon
  • Salt & Pepper



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.

Explore More Recipes