Wild Rice Salad

Using fresh herbs is worth the effort.
Servings 12 1/2 cup servings
Prep Time


  • 1.5 cups wild rice
  • 1.5 tsp Salt
  • 6 cups Water
  • 3/4 cup thinly sliced green onions including some tops
  • 3/4 cup diced celery
  • 1/2 cup slivered almonds toasted
  • 3 tbsp olive oil
  • 3 tbsp safflower oil
  • 3 tbsp white wine vinegar
  • 3 tbsp fresh or 1 tablespoon dried thyme crumbled
  • 1 tbsp fresh rosemary crumbled
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper


  1. Rinse wild rice under running water in a strainer or bowl of water; drain. Place wild rice in a heavy saucepan with salt and water. Bring to a boil; simmer, covered, until kernels are open and tender (55-60 minutes). Rinse under cold water, drain well. Transfer to large bowl, stir in green onion, celery and almonds. In small bowl, whisk oils into vinegar, 1 drop at a time; stir in thyme, rosemary, salt and pepper. Pour over rice mixture, toss lightly. Serve chilled.