Wild Rice Salad with Thai-style Dressing

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Serves: 4 servings

A simple yet tasty wild rice salad, made with bell pepper, jalapeno, and fresh herbs. A Thai-style dressing pulls it all together!


1½ Tbsp butter, vegan or otherwise
2 cloves garlic, minced
1½ cups wild rice
1 cup vegetable broth
1⅔ cup water
¼ tsp salt, plus more to taste
1 red bell pepper, diced
4 green onions, sliced
1 jalapeno pepper, seeded & minced
¼ cup chopped cilantro
¼ cup chopped mint

For the dressing:

juice of 1 lime
2 Tbsp rice vinegar
1½ Tbsp soy sauce or tamari
1 Tbsp honey
1 Tbsp sesame oil


Melt the butter in a large saucepan over medium-high heat. Add the garlic and cook until fragrant, about 20 seconds. Stir in the rice, then cook, stirring often, until any white grains turn translucent and start to crackle and pop.
Carefully pour in the vegetable broth and water, then bring to a boil. Cover, turn the heat to low, and cook for 45 minutes (adjust according to package directions). Let stand for 10 minutes with the lid on before stirring.
While the rice cooks, prep your veggies and combine all the dressing ingredients.
Toss the veggies and herbs together with the warm* rice, then pour the dressing over. Serve immediately.

– This is also wonderful served cold. Simply cook the rice ahead of time, then refrigerate overnight. Toss the chopped veggies and herbs with the cold rice, then mix in the dressing.

– If you will have some for leftovers, reserve a bit of the dressing to refresh them, as they will soak up all the dressing while in the refrigerator.

From mycaliforniaroots.com