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Loading Wild Rice Salad w/ Champagne Vinaigrette

Wild Rice Salad w/ Champagne Vinaigrette

Wild Rice Salad w/ Champagne Vinaigrette
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Serves: 6
Wild Rice Salad w/ Champagne Vinaigrette

Rice, rice, baby

I spent the Fourth of July in Hilton Head with my brother in law's family. It was so much fun. We ate great food, drank mixed berry mojitos, the kids swam, and we watched fireworks on the beach. However, the best part of the event was a Wild Rice Salad that Bridget Rottinghaus made. I know this sounds dramatic and perhaps like my obsession with food has gotten a bit out of hand, but ask anyone. This salad is so ridiculously good that I had to share the recipe.

Ingredients

  • 1 shallot peeled and quartered
  • 1/4 cup champagne vinegar or white balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 3/4 tsp salt
  • Pinch fresh cracked pepper
  • 1 cup uncooked wild rice
  • 1/4 cup red onion finely chopped
  • 1/4 cup dried blueberries
  • 1/4 cup dried cranberries
  • 1 red bell pepper finely chopped
  • 1/3 cup sweet corn
  • 1/3 cup parsley
  • 1/3 cup whole almonds

Directions

  • Prepare rice per instructions. While the rice cooks, combine the remaining ingredients in a large bowl (1/4 cup red onion, 1/4 cup dried blueberries1/4 cup dried cranberries1 red bell pepper, 1/3 cup sweet corn, 1/3 cup parsley, finely chopped, 1/3 cup whole almonds)

  • Add in 1/2 of the prepared vinaigrette. Mix until ingredients are well coated.

  • When the rice is done, add the rice to the bowl of mixed ingredients. Toss and add in remaining vinaigrette.

  • Continue to toss until well combined.

  • Serve immediately or chill in the fridge for an hour if you want a chilled rice salad.