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


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