Wild rice and mushrooms are a match made in heaven. The nutty, chewy texture of the wild rice is the perfect foundation for the earthy, savory depth of sautéed mushrooms. This hearty wild rice and mushroom salad combines those delicious elements with a bright, zesty lemon-herb vinaigrette and crunchy toasted nuts, transforming simple ingredients into a sophisticated side dish or a satisfying vegetarian main course.
This recipe is fantastic for busy home cooks who love to meal prep. Wild rice takes time to cook, but once it’s done, the rest of the salad comes together quickly. It is delicious served warm, right after assembling, or chilled, making it a perfect, high-fiber, gluten-free option for potlucks, packed lunches, or as an elegant side to any holiday roast.
Why You’ll Love This Recipe
- Deep, Earthy Flavor: Cooking the wild rice in broth and searing the mushrooms creates a rich, savory “umami bomb” that is incredibly satisfying.
- Ultimate Texture Mix: You get the chewiness of the wild rice, the tenderness of the mushrooms, and the crunch of toasted nuts and dried cranberries.
- Versatile Serving: This salad is excellent served warm (which helps the rice absorb the dressing) or chilled the next day.
- High in Fiber and Nutrients: Wild rice is a whole grain powerhouse, making this a healthy and exceptionally filling meal.
- Great for Making Ahead: The rice and dressing can be prepped up to three days in advance, simplifying assembly time.
Ingredients
For the Wild Rice
- 1 cup (160 g) wild rice (or wild rice blend), rinsed
- 3 cups (720 ml) low-sodium chicken or vegetable broth
- 1/2 tsp salt
- 1 bay leaf (optional)
For the Sautéed Mushrooms
- 1 lb (450 g) fresh mushrooms (Cremini, Shiitake, or a mix), sliced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
For the Lemon Vinaigrette
- 1/4 cup (60 ml) extra virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice or apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
For Assembly
- 1/2 cup (60 g) toasted pecans or walnuts, roughly chopped
- 1/2 cup (60 g) dried cranberries or dried cherries
- 1/4 cup (10 g) fresh parsley, chopped
- 2 tbsp chopped fresh chives (optional)
Equipment
- Medium saucepan with a lid
- Large skillet (cast iron or heavy bottom is best)
- Fine-mesh sieve (for rinsing rice)
- Large mixing bowl
- Whisk
Step-by-Step Instructions
1. Cook the Wild Rice
- Rinse: Rinse the wild rice under cold water in a fine-mesh sieve until the water runs clear.
- Cook: Combine the rinsed rice, broth, salt, and bay leaf (if using) in the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40–50 minutes, or until the rice kernels have burst open and are tender yet chewy.
- Fluff: Remove from heat, discard the bay leaf, and let stand, covered, for 5 minutes. Fluff the rice with a fork and transfer it to a large bowl.
2. Sauté the Mushrooms
- Sear: Heat 1 tbsp of olive oil in the large skillet over medium-high heat until shimmering. Add the sliced mushrooms in a single layer (cook in batches if necessary). Cook without stirring for 3–4 minutes until they begin to brown. Stir and cook until all liquid has evaporated and the mushrooms are golden. Season lightly with salt and pepper.
- Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of olive oil and butter along with the chopped onion. Cook for 5 minutes until the onion is soft.
- Finish: Stir in the garlic and fresh thyme. Cook for 1 minute until fragrant. Transfer the entire mushroom-onion mixture to the bowl with the wild rice.
3. Make the Vinaigrette and Assemble
- Dress It: In a small bowl, whisk together the extra virgin olive oil, lemon juice (or apple cider vinegar), Dijon mustard, salt, and pepper.
- Toss: While the rice and mushrooms are still warm, pour about two-thirds of the vinaigrette over them. Add the cranberries, toasted nuts, parsley, and chives. Toss gently until everything is well combined.
- Serve: Taste and add more salt, pepper, or the remaining vinaigrette if desired. Serve warm or at room temperature.
Substitutions and Variations
- Grain: You can substitute wild rice with a wild rice blend or farro, adjusting the cooking time based on the package instructions.
- Cheese: For a rich, savory finish, crumble 2 ounces (60g) of feta or goat cheese into the salad just before serving.
- Sweetness: Substitute the dried cranberries with chopped dried apricots or finely diced, fresh apple (add raw just before serving for crunch).
- Vegetarian Protein: Add a 15-ounce can of chickpeas (rinsed and drained) or cubed roasted tofu to the salad for extra plant-based protein.
- Nut-Free: Substitute the pecans/walnuts with toasted pepitas (pumpkin seeds) or sunflower seeds.
Pro Tips and Common Mistakes to Avoid
- Use Stock for Flavor: Cooking the wild rice in chicken or vegetable broth instead of water infuses every grain with savory flavor, making the entire salad taste richer.
- Toast the Nuts: Always toast your nuts (pecans, walnuts, etc.) in a dry pan for a few minutes. Toasting brings out their oils and gives them a deeper, superior crunch.
- Dress While Warm: Dressing the salad while the rice and mushrooms are slightly warm allows the grain to absorb the vinaigrette better, resulting in a more flavorful salad base.
- Don’t Crowd the Pan: When sautéing the mushrooms, use a large skillet and cook them in a single layer. If you overcrowd the pan, the mushrooms will steam and turn gray instead of developing a nice brown sear.
Storage, Make-Ahead, and Reheating
- Make-Ahead: The wild rice can be cooked up to 3 days in advance. The vinaigrette can be made and stored in the refrigerator for a week. Cook the mushrooms and assemble the salad shortly before serving.
- Storage (Leftovers): Store leftovers in an airtight container in the refrigerator for 3–4 days. The rice will absorb the dressing, but the flavor remains excellent.
- Freezing: The plain, cooked wild rice can be frozen. However, the assembled salad should not be frozen, as the texture of the vegetables and nuts will be ruined.
- Reheating: To serve warm, reheat the leftover salad gently in a skillet over low heat, adding a splash of broth or water if it seems dry.
Serving Suggestions
This robust salad is an excellent side dish for a variety of main courses. Serve it with roasted chicken breast, grilled steak, or a simple baked white fish. For a vegetarian meal, pair it with a side of warm pita bread and hummus.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: Approximately 1 cup
- Calories: 350 kcal
- Protein: 12 g
- Fat: 20 g
- Carbohydrates: 35 g
Note: These are approximations and can vary based on the type of nuts and the exact cooking time.
FAQs
Q: Does wild rice take longer to cook than white rice?
A: Yes, wild rice takes significantly longer, typically 40–50 minutes, because it has a tough outer hull. You know it’s ready when the grains have plumped up and many have burst open.
Q: Can I use dried mushrooms in this recipe?
A: Absolutely. Soak 1/2 cup (15 g) of dried mushrooms (like porcini or shiitake) in 1 cup of boiling water for 15 minutes. Strain the soaking liquid and use it as part of your cooking liquid for the wild rice for an extra layer of mushroom flavor. Chop the rehydrated mushrooms and sauté them with the fresh ones.
Q: How do I keep the nuts crunchy in the leftovers?
A: The best way is to only add the toasted nuts to the portion you plan to eat immediately. Store the remaining nuts separately in an airtight container and sprinkle them over the top right before serving the leftovers.
Q: Can I make this with a blend of wild and brown rice?
A: Yes, many stores sell a blend. You will need to check the package instructions, as the cooking time will be somewhere between the two types of grain, usually around 35–45 minutes.
Q: Can I serve this cold?
A: Yes! This salad is delicious served cold or at room temperature. It holds up well in the refrigerator, making it perfect for picnic baskets or potlucks.
