Warm wild rice and vegetable salad

Recipe developed by Emily Richards, PH Ec

© Heart and Stroke Foundation 2011

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Heart and Stroke Foundation


125 mL (1/2 cup) wild rice

500 mL (2 cups) no-salt-added chicken or vegetable broth

250 mL (1 cup) water

250 mL (1 cup) wholegrain brown rice

3 cloves garlic, minced

15 mL (1 tbsp) chopped fresh thyme or 5 mL (1 tsp) dried thyme leaves

3 green onions, thinly sliced

1 carrot, grated

1 stalk celery, diced

1 red bell pepper, chopped

45 mL (3 tbsp) each chopped fresh coriander and mint

25 mL (2 tbsp) sodium reduced soy sauce

Warm wild rice and vegetable salad

A colourful warm salad that is also delicious cold another day! The combination of wild and brown rice offer up a nutty flavour that makes for a perfect side dish for any meal. 

Tip: Substitute tamari for soy sauce to make this recipe gluten free.

Difficulty Level: Easy Wow


In saucepan, bring wild rice, water and broth to boil. Cover and simmer for 15 minutes.

Add brown rice, garlic and thyme; stir and cover and simmer for about 25 minutes or until liquid is absorbed and rice is tender. Fluff with fork and set aside.

In large bowl, combine green onions, carrot, celery and pepper. Add rice mixture and gently stir to combine.

Add coriander, mint and soy sauce; stir until well coated.

Developed by Emily Richards, PH Ec. ©The Heart and Stroke Foundation 2011.

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