Wild rice is a type of grain that is technically not rice, but instead the seed of a type of grass. It is native to North America and has been traditionally harvested by Native Americans for centuries. Wild rice has a distinctive nutty and earthy flavor, with a chewy texture. It is often used in a variety of dishes, including salads, soups, stir-fries, and side dishes. Despite its name, wild rice is not related to other types of cultivated rice and requires different cooking techniques. It is also a nutritious food, rich in protein, dietary fiber, vitamins, and minerals.

What should I eat wild rice with?

The earthy nutty flavor of wild rice along with its chewy texture makes it a great addition to both salads and soups.

Is wild rice the same as black rice?

No, black rice is a whole grain like brown rice. Despite its name, wild rice is a seed of a semi-aquatic grass. Each require different cooking techniques, and they taste very different.

Why is wild rice more expensive than other types of rice?

Due to its harvesting methods and because it grows in the shallow waters of streams. Wild rice was originally harvested by Native Americans who threshed the grasses into their canoes. Today the process is more mechanized, but it is still labor intensive and expensive to produce.

What state is known for wild rice?

Minnesota! Wild rice was adopted as the state grain in 1977, and has been a staple food for Minnesota's Indians for centuries. It is called manoomin in the Ojibwe language.

Wild Rice Salad

Name: Wild Rice Salad Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups wild rice (dry, do not use a blend); 1 teaspoon salt; 1 teaspoon olive oil; 2 cups cherry or grape tomatoes; 14-ounce can chickpeas (drained) or sub chicken breast, see notes; ½ cup red onion, finely diced; 1 large bunch Italian parsley, chopped, thin stems ok (at least 1 cup packed); ¼ cup fresh mint leaves, chopped; ⅓ cup olive oil, more to taste; 2 lemons, zest and ¼ cup juice, more to taste; ½ teaspoon salt, more to taste; ½ teaspoon pepper, more to taste; optional additions: 1 tablespoon capers, 1 garlic clove,

Description

This delicious Wild Rice Salad is the perfect combination of textures and flavors. Made with chickpeas (or chicken breast), cherry tomatoes, red onion, parsley, mint, in a simple lemony dressing. Vegan!

Ingredients

Units Scale

2 cups wild rice (dry, do not use a blend)
1 teaspoon salt
1 teaspoon olive oil
2 cups cherry or grape tomatoes
14-ounce can chickpeas (drained) or sub chicken breast, see notes
1/2 cup red onion, finely diced
1 large bunch Italian parsley, chopped, thin stems ok (at least 1 cup packed)
1/4 cup fresh mint leaves, chopped
1/3 cup olive oil, more to taste
2 lemons, zest and 1/4 cup juice, more to taste
1/2 teaspoon salt, more to taste
1/2 teaspoon pepper, more to taste
optional additions: 1 tablespoon capers, 1 garlic clove,

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Instructions

Cook the wild rice: Bring 6 cups water and 1 teaspoon salt to boil in a large saucepan. Add the wild rice and olive oil. Stir and bring to a boil. Cover, lower heat to low and simmer gently. Check at 30-35 minutes. Add more time if needed ( 5-10 mins). *Wild rice can vary in thickness, so cooking time will vary. Cook until the unburst rice is just tender, but still slightly chewy. Be careful not to overcook it or to have all the the rice grains burst- so be vigilant here- cook until intact rice grains are al dente. Turn the heat off. Drain over a fine mesh strainer and let cool.
Make the salad. Halve the tomatoes and place them in a large bowl. Add the drained chickpeas. Chop the red onion finely, and add them to the bowl. Chop the Italian parsley and mint, and add to the bowl. Once the rice is close to room temperature, add it to the bowl.
Dress: Add the olive oil, lemon zest ( from 1 or 2 lemons -start with 1) and the lemon juice. Season with salt and pepper. Give a good toss.
Taste. Add more lemon juice, olive oil and salt to taste. (If making this ahead, re-taste right before serving as the rice can soak up the salt. )

Notes

Chicken: Instead of chickpeas, feel free to add 2 cups cooked, seasoned chicken breast,cut into bite-sized pieces.

Leftovers will keep up to 4 days in the fridge.

Make it ahead: The salad can be made in completion 1 day ahead. Wild Rice can be cooked up to 3 days ahead and refrigerated until ready to make the salad (or freeze it).

Nutrition

Serving Size: 1 cup
Calories: 288
Sugar: 2.7 g
Sodium: 310.4 mg
Fat: 11 g
Saturated Fat: 1.5 g
Carbohydrates: 41 g
Fiber: 5.9 g
Protein: 9.3 g
Cholesterol: 0 mg