Wild rice salad with grapes
4
- Prep Time15 min
- Total Time15 min
- Makes8 cups (2 L), 8 servings
Ingredients
3/4 cup uncooked wild rice
1 tsp salt
1 1/2 cups uncooked long-grain rice
6 green onions
2 cups halved seedless green grapes
1/4 cup olive oil
2 tbsp toasted sesame oil
3 tbsp freshly squeezed lemon juice, or lime juice
1 tsp Dijon mustard
2 tsp honey
1/4 cup minced fresh ginger
1/2 cup finely chopped fresh mint, or basil
Instructions
In a large wide saucepan, combine wild rice with 5 cups (1.25 L) water and salt. Cover and bring to a boil. Reduce heat to low and simmer, covered, for 40 minutes. Then stir in long-grain rice. Cover and continue simmering until tender, from 20 to 25 more minutes. Turn into a large bowl. Thinly slice onions on a diagonal. Stir into rice along with grapes. In a small bowl, whisk oils with lemon juice, Dijon and honey. Add ginger. Stir into rice mixture to evenly coat. Cover and set aside for at least 1 hour or up to 3 hours or refrigerate 1 day. Add mint just before serving as it darkens quickly. Serve scattered with additional mint leaves.
Nutrition (per serving)
Calories 313, Protein 5.5g, Carbohydrates 49.5g, Fat 10.9g, Fibre 2.3g, Sodium 303mg.
This dish has the presence of a party salad and you can make it a day ahead.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.