Wild Rice with Radishes & Spring Greens

Yield: 4-6 servings

This recipe is really verstaile. Substitute arugula or spinach for the Spring greens, dried apricots or cranberries for the raisins, and use your favorite toasted nuts. I used pepitas. I did not use all the dressing, but I saved what remained for other salads this week – it’s delicious!

Ingredients for vinaigrette:

  • 1/4 cup fresh orange juice
  • 3 tablespoons minced shallot
  • 3 tablespoons white balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic
  • 1/2 cup olive oil

Ingredients for salad:

  • 1 1/2 cups wild rice
  • 4 cups vegetable stock (or salted water)
  • 1/3 cup toasted nuts, chopped
  • 1/3 cup golden raisins
  • 4 radishes, thinly sliced
  • 1 1/2 cups chopped mixed Spring greens


  1. Bring vegetable stock to a boil in a medium saucepan. Add wild rice and simmer for 45 minutes to one hour. You will know it’s ready when it “butterflies” and has a pleasurably chewy texture. Drain and set aside.
  2. In a small bowl, combine the orange juice, shallot, vinegar, mustard, and garlic. Slowly add the olive oil while whisking to combine. Season to taste with salt and pepper.
  3. In a large mixing bowl, combine wild rice with nuts, raisins, radishes, and greens. Dress mixture with the prepared vinaigrette. Save any leftover vinaigrette for other uses.

Adapted from epicurious.com


No comments yet.

Leave a Reply

Design by Likoma with WOO on WP