Wild Rice Salad Western Style

Wild Rice Salad Western Style

There is something about the wild west that inspires the adventure in us. That wild west adventure is easily transported through cuisine! This tasty dish incorporates a rice duo~ wild rice and white rice tossed with a variety of peppers, black beans, mushrooms, and herbs.
Wild Rice Salad

A Wild Rice Salad is often served with heartier proteins that have depth of flavor. Great protein combinations include pork, chicken, fish, beef, lamb, bison, and pretty much any protein one can enjoy.

Wild Rice Salad with salmon

For this specific recipe, the wild rice is prepared first. About 25 minutes into the cooking time of the wild rice, the white rice is added to the mix. What a fun way to cook a rice duo! Then, the mushrooms, onions, and bell peppers are sauteed until lightly browned.

Recipe Additions:

Fresh asparagus tips!
Lemon zest
Fresh green peas
Fava beans
Fresh cilantro
And serve with:
- Grilled Salmon
- Grilled or sauteed shrimp!
- Scallops!
- Chicken tenders
- Sliced chicken breasts

Wild Rice Salad with herbs

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Recipe

Wild Rice Salad Western Style

Entree, Side Dish

Wild Rice Salad Western Style incorporates wild rice with white rice, a variety of peppers, black beans, mushrooms, and herbs

Ingredients

3/4 cup wild rice
3 cups water
1 1/2 cups white rice
1 cup chicken broth
1/2 cup olive oil
1/2 pound mushrooms, quartered
1/2 cup chopped green onion
1 large red bell pepper, seeded and diced
1 large orange or yellow bell pepper, seeded and diced
1/2 cup rice wine vinegar
1 teaspoon sea salt
1 tablespoon sugar or honey
1/4 teaspoon black pepper
1/3 cup parsely

Instructions

Rinse wild rice.
Measure water into a stockpot and all wild rice.
Bring to a boil, reduce heat, cover, and cook for 25 minutes.
After 25 minutes, stir in white rice and chicken broth; return to a boil, reduce heat, cover, and cook for about 15-20 minutes or until rice is tender and all liquid has been absorbed.
Heat 2 tablespoons of oil in a large skillet and saute mushrooms until golden.
Remove from heat.
Stir in remaining oil, green onion, peppers, vinegar, salt, honey, and black pepper.
Pour over rice and stir well to combine.
Cool to room temperature and add the parsley.
Place in a large bowl and refrigerate overnight.
Remove from refrigerator about 30 minutes prior to serving.
Serve as a side dish or top with grilled salmon, shrimp, or chicken.

Wild Rice Salad Western Style