The Best Wild Rice Salad Recipe
Ingredients
For the Wild Rice
- 1 teaspoon olive oil
- 1 cup wild rice, rinsed
- 1 3/4 cup vegetable broth, chicken broth or water
- Pinch of Salt
For the Citrus Miso Vinaigrette
- 1 tablespoon white miso
- 2 tablespoons orange juice, freshly squeezed
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1/4 cup oil (canola, vegetable or olive oil)
The Rest
- 1/2 cup halved seedless grapes
- 1/4 cup almonds, slivered
- 1/4 cup crumbled blue cheese
- 1/4 cup thinly sliced green onions (white and green parts)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
To Make the Wild Rice
- Add the oil, rice and broth or water into a medium saucepan over medium-high heat and bring to a boil.
- Cover with a tight-fitting lid, reduce the heat to low and cook for 45 minutes or until the rice is tender. Remove from the heat and let it rest with the lid on for 10 minutes. Remove the lid and fluff the rice with a fork. Set aside and let it cool for about 30 minutes.
Citrus Miso Vinaigrette
- In a jar place all the ingredients. Close the lid and shake vigorously until the miso is well incorporated and the vinaigrette is smooth and emulsified.
To Prepare the Salad
- In a bowl toss together the wild rice, grapes, almonds, blue cheese and green onions. Season with salt and pepper.
- Drizzle with the vinaigrette to desired taste and toss well. Serve
Notes
- INSTANT POT: To cook the wild rice in the instant pot, combine the wild rice with 1 ¼ cups water to the Instant Pot. Close and lock the lid and move the steam release valve to sealing. Pressure Cook on high pressure for 22 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes. Release the remaining pressure.
Nutrition
Calories: 368 kcal, Carbohydrates: 37 g, Protein: 9 g, Fat: 21 g, Saturated Fat: 3 g, Cholesterol: 6 mg, Sodium: 577 mg, Potassium: 315 mg, Fiber: 4 g, Sugar: 5 g, Vitamin A: 145 IU, Vitamin C: 7.2 mg, Calcium: 82 mg, Iron: 1.4 mg
