Wild Rice Salad

Made With Leftover Wild Rice!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: No cooking required


4-5 cups cooked wild rice, chilled

1  1/2 cups grape tomatoes, halved

1 cup seedless cucumbers, diced

1/4 cup pomegranate seeds

1/4 cup pignoli nuts

1/2 cup golden raisins

1/4 cup red onions, sliced thin

handful of Arugula

splash of red wine vinegar

drizzle of olive oil



Cooking Tools

Salad bowl

Place all ingredients in the salad bowl and toss, season to taste. Cook’s NoteI made this with leftover wild rice cooked in chicken stock, but can be cooked with vegetable stock to keep it Vegan.
Serves 4

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