Wild Rice Salad

A dear, dear friend of mine recently came back to Texas for a visit. She’s been living in New Zealand for a few years now with her handsome Kiwi man and two drop-dead adorable boy-children. The reason for her visit was sad, but we were all so happy to see them. She asked her lady-friends if we could help out by making some food for their first few days back. Of course, of course, of COURSE! Shouted us.

This salad was one of my contributions and she said they loved it.

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Wild Rice Salad

  • Yield: 6

Ingredients

Scale
  • 4 ounces wild rice
  • 1 large sweet potato (about a pound)
  • 1 tablespoon vegetable oil
  • 1/4 pound fresh green beans
  • 1/2 teaspoon cumin seeds
  • 1/2 cup coarsely chopped parsley
  • 2 green onions, thinly sliced
  • 1/4 cup toasted pumpkin seeds
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil

Instructions

  1. Cook rice according to package directions (likely it will tell you to bring 2.5 cups water to boil, add rice, cover and simmer 50-60 minutes).
  2. While rice is cooking, preheat the oven to 450 F. Peel the potato and cut into 1/2 – 1/3″ dice. Toss with the vegetable oil and sprinkle with salt and cumin seeds. Spread in a single layer on a baking sheet and roast for 10 minutes at 450.
  3. Trim the beans and cut into 1″ lengths. When the 10 minute timer dings, toss the beans in with the potatoes and roast for another 10 minutes.
  4. Remove and allow to cool.
  5. When rice is cooked (the grains will be split open like tiny hotdog buns) drain excess water and rinse gently with cool water. Shake in a colander to remove as much water as possible.
  6. Combine with roasted vegetables, parsley, onion, and pumpkin seeds.
  7. Pour over lime juice and oil and salt to taste.

Notes

Pumpkin seeds can be bought toasted and salted, but to toast your own:
Heat a small skillet over medium heat with a drizzle of oil. Add seeds and toss quickly for 2-3 minutes until browned and fragrant. Remove from heat and sprinkle with salt.

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If you like this recipe, you might also like this quinoa salad recipe.

3 Comments

  1. Kevinmurphy on July 25, 2012 at 9:37 pm

    I found you randomly on a feed on facebook about the Chicken-fil-gay and since then iv been HOOKED on your shows.. first recipe of yours I tried was the Indian flat bread taco.. loved it … had to make my own version because I live in Ireland and you cannot find ANY of the ingredients you use in america over here (thats a lie but they are all named different so dont really know what to look for :L ) but thanks for the great recipes and making cooking even more enjoyable. and dont really want to get stereotypical Irish on you but you seem to be great ‘Craic’ too , thanks again for the great recipes:) x byeee 🙂

    • Hilah on July 27, 2012 at 8:51 am

      Ha! Thanks Kevin! I should put together a translation list of all the ingredients. I get so confused too, when reading a UK food blog or something. Man, I need to get over to Ireland I guess!

  2. Christian Louboutin Madame on July 27, 2012 at 5:33 am

    Highly energetic article, I liked that bit. Will there be a part 2?

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