Warm Wild Rice Salad

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 4 to 5 servings
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3 1/2 cups water

2 cups rice (1 cup long-grain brown rice and 1 cup wild rice)

3 tablespoons butter

1/2 cup diced onions

1/2 cup diced celery

1/2 cup diced carrots

1/2 red bell pepper

Salt and freshly ground black pepper

1/2 cup slivered almonds

3/4 cup frozen peas

1 1/4 teaspoons red pepper flakes

2 tablespoons freshly chopped parsley leaves


  1. Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
  2. In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
  3. In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
  4. Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.

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