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Wild Rice Salad



1 cup wild rice, rinsed

3 cups water or broth

½ cup sliced scallions

1/2 cup fresh, chopped mango

½ cup sliced red radishes 

5 ounces arugula (about 5 packed cups)


¼ cup olive oil

Juice of 1 lemon

2 tablespoons fresh orange juice

2 teaspoons Dijon mustard

1-2 tablespoon honey or maple syrup

Sea salt and white pepper, to taste


In a medium saucepan place the wild rice. Add the water or broth and bring to a boil. Reduce the heat to low, cover and simmer for 50 minutes or until the rice is tender. Drain if needed and let the rice cool.

Make the dressing: In a small bowl, whisk together the olive oil, lemon and orange juices, mustard, honey, sea salt and pepper.

Place the cooled wild rice in a large bowl. Add the arugula, chopped scallions, mango, radishes and arugula. Add the dressing, stir well, and adjust seasoning to taste. Store in the refrigerator, covered, for up to three days. It tastes best when given at least an hour to marinate before serving.

Natural Kitchen Cooking School