Warm Wild Rice Salad

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25 min


25 min



Warm Wild Rice Salad

(Photo: Erik Putz; Produced by: Stephanie Han Kim; Food styling: Haley Polinsky; Prop styling; Madeleine Johari)

Level up your lunch with this hearty and healthy warm wild rice salad.


  • 3/4 cup wild rice
  • 2 yellow squashes , or zucchini, cut into 1/2-in. thick half moons
  • 1 large shallot , finely chopped
  • 3 tbsp olive oil , divided
  • 1/4 cup red wine vinegar
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 4 cups parsley leaves
  • 2 cups pita chips , store-bought, roughly broken
  • 1 pint cherry tomatoes , halved


  1. Cook wild rice following package directions.
  2. Meanwhile, heat a large non-stick pan over medium-high. Add squash to dry pan. Cook until golden-brown, 2 to 3 min per side. Transfer to a bowl.
  3. Reduce heat to low. Add shallot and 1 tbsp oil to same pan. Cook, stirring often, until shallot softens, 1 to 2 min. Remove from heat. Stir in remaining 2 tbsp oil, vinegar, honey, Dijon and salt until combined. Season with pepper.
  4. Drain rice well. Add rice and squash to pan. Stir to coat. Divide among 4 plates. Top with parsley, pita chips and tomatoes.

Kitchen tip

Despite its name, wild rice is actually an aquatic grass with an edible grain that has a firm texture and nutty flavour when cooked.