Bright Wild Rice Salad

This uplifting dish is easy to make and incredibly versatile, with the shift of a few ingredients it can go from side dish to main meal in a heartbeat. We love this bright wild rice salad for its wholesome combination of tangy, fresh flavors—it’ll bring your table to life!

Freshly squeezed lemon juice and lemon thyme give this salad a bright tangy taste. Serve it at room temperature for the best flavor. If you can’t find lemon thyme, use the more common variety of thyme. This salad makes a terrific side dish, but with the addition of some nice cooked beans or feta cheese, makes a lovely main meal as well.

½ cup wild rice, rinsed
2 ¼ cups water
1 bay leaf
¼ cup fresh lemon juice
1 tablespoon olive oil
1 cup corn kernels
½ cup chopped scallions
2 large plum tomatoes, seeded and diced
½ cup finely chopped parsley
2 teaspoons finely chopped fresh lemon thyme or common thyme
1 teaspoon kosher salt (optional)
Freshly ground black pepper to taste

1. Combine the rice, water and bay leaf in a small pot set over medium high heat; cover and bring to a simmer. Simmer for 35 minutes, or until rice is tender.

2. Transfer to a mixing bowl and let cool. Remove the bay leaf. Stir in the lemon juice, olive oil, corn, scallions, tomatoes, parsley, lemon thyme and salt, if using.

3. Mix well and refrigerate for 30 minutes. Season with black pepper.

Adapted from The Golden Door Cooks Light and Easy by Michel Stroot (Gibbs Smith, 2003).


Michele Wilkinson

Thank you

Jennifer C.
Past Member 6 years ago

Love this recipe. Thanks.

colleen p.
colleen p6 years ago

wild rice! watch out it dosen't maul you! wild rice is one of the best things and best to explain wild dosen't mean "will attack you", unless it has fungus posioning on it.
how do you get so much wild rice if we start farming it?

we ranch deer, and those aren't domesticated so I guess it is easy

K s Goh
KS Goh6 years ago

Thanks for the article.

Beverly L.
Beverly L7 years ago

Yummy ~ looks like I'll be trying this one! Thank you!

Mervi R.
Mervi R7 years ago

Mmm, lovely...

gail d.
gail dair7 years ago


Kim T.
Past Member 8 years ago

The ingredients for this salad are almost exactly the ones I used to make a wild rice cranberry dressing for Thanksgiving. Epicurus was the source this year, and a very similar recipe came from another source (I couldn't find again!) was made for Thanksgiving last year.

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