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BM# 68-Cooking Carnival: Day 9
Theme of Week 2: Whole Grains in Salads
Dish: Wild Rice & Baby Greens Salad

I started this week with summer barley salad and I’m ending it with this Wild Rice salad that is perfect for fall. I found this recipe in Eating Well magazine while browsing it in the doctor’s office. I thought it fit right into this week’s theme, so I took a snap of the recipe on my phone.
Wild Rice Salad with Baby Greens & Apple

Wild rice is not directly related to our white or brown Asian rice, although they can be considered as close cousins. Wild rice has a chewy outer sheath with a tender inner grain. The plants grow in shallow water in small lakes and slow-flowing streams.

Wild Rice & Baby Greens Salad

September happens to be Whole Grains month and it is also National Rice month. Wild rice is slightly higher in protein than most other whole grains and is a good source of fiber, folate, magnesium, phosphorus, zinc, Vitamin B6 etc.

Wild Rice Salad with Baby Greens & Apple

My husband loves wild rice and so I keep new recipes for him. Wild rice takes quite a bit of time to cook, almost an hour, so plan accordingly. Original recipe used Fuju persimmon in the salad, but I added some apple instead. This is a simple, yet tasty salad that is sweet, tangy, nutty and earthy.

Wild Rice Salad with Baby Greens & Apple

Print Recipe
Wild Rice & Baby Greens Salad Yum
Wild rice takes quite a bit of time to cook, almost an hour, so plan accordingly. Original recipe used Fuju persimmon in the salad, but I added some apple instead. This is a simple, yet tasty salad that is sweet, tangy, nutty and earthy.
Wild Rice & Baby Greens Salad
Course salad
Cuisine american
Prep Time 15 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
  • 1 cup Wild Rice
  • 6 cups packeds Baby Greens (I used a mix of baby, kale, spinach and chard)
  • 2 Apples Medium , diced (or use 2 ripe Fuyu Persimmons, diced)
  • ½ cup Cranberries Dried
  • ¼ cup Parsley Fresh , finely chopped
  • ¼ cup Extra virgin Olive Oil
  • 3 tbsps White wine vinegar
  • To taste Salt Pepper &
Course salad
Cuisine american
Prep Time 15 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
  • 1 cup Wild Rice
  • 6 cups packeds Baby Greens (I used a mix of baby, kale, spinach and chard)
  • 2 Apples Medium , diced (or use 2 ripe Fuyu Persimmons, diced)
  • ½ cup Cranberries Dried
  • ¼ cup Parsley Fresh , finely chopped
  • ¼ cup Extra virgin Olive Oil
  • 3 tbsps White wine vinegar
  • To taste Salt Pepper &
Wild Rice & Baby Greens Salad
Instructions
Cook Wild Rice:
  1. Bring a medium saucepan of water to a boil. Add wild rice and a pinch of salt, lower the heat, cover and cook till the rice is tender, about 45~60 minutes. Drain and rinse with cold water to cool; drain well.
Make Dressing:
  1. In a large bowl, combine oil, vinegar, salt and pepper; whisk well.
Make Salad:
  1. Add rice and baby greens to the dressing and marinate at room temperature, stirring occasionally, for about 15 minutes.
  2. Stir in apples (or persimmons), cranberries and parsley.
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17 thoughts on “Wild Rice & Baby Greens Salad”

  1. I never cooked wild rice. I need to try it very soon. Loved all your salads with grains. Your theme has motivated me to incorporate grains in salads.

  2. wow that’s a amazing salad ! Love the colour combination ! Very earthy and rustic ! Now my wild rice shall come in use 😀

  3. Loved pradnya’s comment above :)) & totally agree to that ! Lol ..my sister loves wild rice and salads and will forward ur recipe to her ..

  4. I have some wild rice left in the pantry after making the wild rice pudding. Definitely looks like a wonderful recipe to use it up.

  5. Pavani you have come up with new grains many of them I have not heard of. Now, wild rice I have heard about and just assumed it was like brown rice. Your pics prove me wrong. This is a delicious way of eating rice. In my case regular one. 😀

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