Wild Rice Salad Recipe
Try this refreshing wild rice salad recipe with apples, grapes, celery, and a tangy honey lemon dressing—perfect for a healthy, tasty meal!
Ingredients
- 1 cup wild rice (uncooked)
- 1½ cups halved grapes
- ½ cup chopped celery (about 1 stalk)
- 1 apple, cut into matchsticks (I use Granny Smith, but you can use any apple you choose)
- 45-50 grams baby or regular arugula
- 2 tbsp chopped mint leaves
- ¼ cup toasted almonds, roughly chopped
Sauce
- 2 tbsp olive oil
- 1 clove of garlic, grated
- 2 tbsp freshly squeezed lemon juice
- zest of ½ lemon
- 1 tsp honey
- Salt, to taste
Instructions
- Place the wild rice in a large pot with plenty of water over high heat.
- Bring the water with the rice to a boil, then reduce the heat to low, cover the pot, and let it simmer.
- Cook for 40-45 minutes, until the rice turns a lighter brown color and curls slightly. The rice should have a deliciously chewy texture.
- Strain the rice and let it dry and steam in a colander.
- While the rice is cooking, chop all the fruits and vegetables as listed in the ingredients, and toast the almonds.
- For the sauce, grate 1 clove of garlic into a jar, add the remaining sauce ingredients, and shake well.
- Once the rice has cooled, mix it with all the fruits and vegetables, then toss with the dressing.
Notes
Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days.