Wild Rice Salad with Mushrooms and Herbs
Simple methods and BIG flavor come together in this wild rice salad with mushrooms, hazelnuts, cranberries, and mint. Perfect for the holiday table or as a side any time of year! Just 10 ingredients required!
Servings 6 (~2/3-cup servings)
Ingredients
- 1 cup uncooked wild rice blend (we like Lundberg brand // 1 cup uncooked yields ~3 cups cooked)
- 1 ¾ cup water
- 1 ½ Tbsp olive oil
- 1 medium white or yellow onion, diced (1 onion yields ~2 cups or 320 g chopped // or sub thinly sliced leek — white part only)
- 8 ounces roughly chopped cremini mushrooms (~3 ½ cups chopped)
- 3/4 tsp each sea salt and black pepper (plus more salt to taste)
- 3 Tbsp chopped dried cranberries
- 1/3 cup chopped roasted hazelnuts (see notes if using raw // or sub pecans)*
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp finely chopped fresh mint
- 1 Tbsp finely chopped fresh oregano
Instructions
- In a medium saucepan, combine the rice, water, and a generous pinch of salt. Bring to a simmer, then reduce heat to low, cover, and cook for 30-45 minutes or until tender and water is absorbed. Remove from heat, stir, cover again, and set aside.
- While the rice is cooking, prepare the onions and mushrooms. Heat a large rimmed skillet or Dutch oven over medium heat. Add the olive oil and onions and cook for about 3-4 minutes or until they start to soften. Add the mushrooms, salt, and pepper. Cook for another 8-10 minutes, stirring occasionally, or until all the liquid from the mushrooms is cooked out and the mixture starts to brown. Remove from the heat to cool slightly.
- To a large serving bowl (or the pan you used for cooking if it’s large enough), add the cooked rice, sautéed onions and mushrooms, cranberries, roasted hazelnuts, parsley, mint, and oregano. Stir until well combined.
- Taste and adjust as needed, adding more salt to taste, olive oil for richness, cranberries for tartness, hazelnuts for crunch, or herbs for brightness. Serve warm or at room temperature.
- Best when fresh. Leftovers will keep stored in a sealed container in the refrigerator for 3-4 days. Not freezer friendly.
Video
Notes
*If using raw hazelnuts, roast them on a bare baking sheet at 300 F (150 C) for 12-14 minutes or until they have released some of their oils and the skins begin cracking.
*Nutrition information is a rough estimate.
*Nutrition information is a rough estimate.
Nutrition (1 of 6 servings)
Serving: 1 two-third-cup serving Calories: 211 Carbohydrates: 31.5 g Protein: 5.1 g Fat: 8.2 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 298 mg Potassium: 220 mg Fiber: 3.8 g Sugar: 6.2 g Vitamin A: 164 IU Vitamin C: 4.7 mg Calcium: 24.4 mg Iron: 1.4 mg