Best Wild Rice Mushroom Salad Recipes

WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE SALAD WITH FETA RECIPE

Steps:

• Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
• About 30 minutes in, heat the oil in a pan.
• Add the onion and saute until tender, about 3-5 minutes.
• Add the garlic and saute until fragrant, about a minute.
• Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
• Meanwhile, toss the asparagus in the oil along with some salt and pepper.
• Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F/200C oven until tender, about 10-15 minutes.
• Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
• Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE SALAD WITH FETA

Steps:

• Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
• About 30 minutes in, heat the oil in a pan.
• Add the onion and saute until tender, about 3-5 minutes.
• Add the garlic and saute until fragrant, about a minute.
• Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
• Meanwhile, toss the asparagus in the oil along with some salt and pepper.
• Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F oven until tender, about 10-15 minutes.
• Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
• Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

WILD RICE AND MUSHROOM SALAD WITH DRIED FRUIT, GOAT CHEESE AND WALNUTS

Steps:

• To prepare the rice: Cook according to package directions and add the salt, bay leaf, and thyme. Simmer until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice. In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside. To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits. In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits. To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

WILD RICE & MUSHROOM SALAD

Steps:

• In a saucepan, bring water to a boil and add rice. Boil gently for 30 to 40 minutes, until the rice is tender and many of the grains have burst open.
• Drain rice and place in a large bowl.
• In a separate saucepan, stir together mushrooms, onions, celery, oil, vinegar, salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until mushrooms are tender, about 5 minutes.
• Toss veggie mixture with rice. Let cool.
• Add parsley and chives. Serve or store in refrigerator for one or two days. Longer storage not recommended.