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Fennel Wild Rice Salad

 Fennel Wild Rice Salad
This is a salad I invented years ago when my sister's family had to go gluten-free. It has since become a family favorite, and Thanksgiving just isn't the same without our wild rice salad! —Aimee Day, Ferndale, Washington
2 ServingsPrep: 15 min. Cook: 55 min.


  • 1/3 cup uncooked wild rice
  • 1 cup water
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons olive oil
  • 1/4 cup thinly sliced fennel bulb
  • 2 tablespoons salted pumpkin seeds or pepitas
  • 2 tablespoons dried cherries
  • 1 green onion, sliced
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon salt
  • Dash pepper


  • Rinse wild rice thoroughly; drain. In a small saucepan, combine water
  • and rice; bring to a boil. Reduce heat; simmer, covered, 50-55
  • minutes or until rice is fluffy and tender. Drain if necessary.
  • Transfer rice to a small bowl. Drizzle with lemon juice and oil; toss
  • to coat. Stir in remaining ingredients. Yield: 2 servings.