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Nutty Wild Rice Salad

 Nutty Wild Rice Salad
Wild rice is sensational in this chilled salad. The toasted almonds complement the nuttiness of the rice, while red wine vinegar and soy sauce make a tangy dressing. I'll often serve the salad in lettuce cups, and sometimes I'll add diced ham and asparagus to turn it into a main-dish salad.
4 ServingsPrep: 15 min. Cook: 1 hour + chilling


  • 1-1/2 cups beef or chicken broth
  • 1/2 cup uncooked wild rice
  • 1 cup frozen peas, thawed
  • 2 celery ribs, sliced
  • 4 green onions, thinly sliced
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar


  • In a large saucepan, bring broth to a boil. Stir in the rice. Reduce
  • heat; cover and simmer for 1 hour or until tender. Drain; fluff with
  • a fork. Stir in the peas, celery, onions and almonds.
  • In a small jar with a tight-fitting lid, combine the dressing
  • ingredients; shake well. Pour over salad and toss to coat. Cover and
  • refrigerate for 1 hour before serving. Yield: 4 servings.