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Wild Rice Salad Recipe

Wild Rice Salad

Food Network Kitchens

From Food Network Kitchens

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on May 14, 2012

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    Yes it did take some time to make - but just wasn't my favorite. Would be good for a summer picnic, since there isn't any mayo.

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  • on November 05, 2011

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    This is a great recipe. The flavors and textures make eating it a pleasure. Definately, if you are going through this much work you might as well a bunch of it!

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  • on June 24, 2011

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    This salad was amazing, the flavors are excellant, it looks pretty and it's healthy!! I made it with lamb and fish and was great with both. I used a brown rice/wild rice mix and as others said did not use all the dressing. I also sauteed the carrots and celery a bit first. Leftovers are great for lunch if you can manage to leave some.

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  • on April 11, 2010

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    Strange, my name is Barbara too. I guess people named Barbara really like this recipe. Anyway, it was a bit of work to put together, but it was really delicious, very pretty, and healthy. I can see why this would be a big hit on a buffet, it looks as good as it tastes. It's hearty but light-tasting at the same time, and it has really bright flavors with the lemon and herbs.

    I made this as a side to Emeril's recipe for "North African Lamb Kabobs," which I always make with chicken rather than lamb, because the two recipes use some of the same herbs and after spending $7 on herbs for that recipe I wanted to use some of them up. The two dishes went together really well.

    I used maybe half of the dressing, and I just kind of winged it on the herbs, threw some in and tasted. I added extra pine nuts, next time I'd add even more. I keep thinking that this would be really good with some mandarin oranges thrown in.

    I'll definitely make this again.

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  • on April 27, 2009

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    Just made this salad to have as a side dish at a BBQ and it was delicious!

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  • on August 17, 2008

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    This salad had excellent flavors however it was a little too heavy on the oil. Next time I make it I will cut back the oil to 1/4 c to 1/3 c.

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  • on June 21, 2004

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    I quadrupled this recipe for a summer outdoor party and it was a huge hit.
    The flavors were wonderful and it was appealing because it was different and healthy as well. The prep time however was alot longer then expected.

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