Wild Rice and Mushroom Salad
A hearty salad combining nutty wild rice, earthy sautéed mushrooms, and a zesty lemon-herb vinaigrette, perfect as a side dish or vegetarian main course.
Ingredients
For the Wild Rice
- 1 cup wild rice (or wild rice blend), rinsed
- 3 cups low-sodium chicken or vegetable broth
- 1/2 tsp salt
- 1 leaf bay leaf (optional)
For the Sautéed Mushrooms
- 1 lb fresh mushrooms (Cremini, Shiitake, or a mix), sliced
- 2 tbsp olive oil
- 2 tbsp 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 extra virgin olive oil
- 3 tbsp 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 toasted pecans or walnuts, roughly chopped
- 1/2 cup dried cranberries or dried cherries
- 1/4 cup fresh parsley, chopped
- 2 tbsp chopped fresh chives (optional)
Instructions
Cook the Wild Rice
- Rinse the wild rice under cold water in a fine-mesh sieve until the water runs clear.
- 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.
- 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.
Sauté the Mushrooms
- 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.
- 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.
- 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.
Make the Vinaigrette and Assemble
- In a small bowl, whisk together the extra virgin olive oil, lemon juice (or apple cider vinegar), Dijon mustard, salt, and pepper.
- 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.
- Taste and add more salt, pepper, or the remaining vinaigrette if desired. Serve warm or at room temperature.
Notes
Make-ahead tips and variations include using stock for flavor, substituting grains, adding cheese, using dried fruits, and including protein sources.