Radish and Asparagus Wild Rice Salad

By Julie Grice
Grilled veggies add depth to this herb-y wild rice salad. Serve this as a side at your next cookout, or as a simple main dish on a weeknight.


    • Asparagus
    • chicken or vegetable stock
    • dry wild rice
    • Extra Virgin Olive Oil
    • Fresh basil
    • fresh cilantro
    • fresh lemon juice
    • Fresh mint
    • Fresh parsley
    • Lemon vinaigrette
    • olive oil
    • pinch of salt
    • pinch of sugar
    • Radishes
    • Sea salt
    • spring onions
    • Water
    • white wine vinegar


    1. Pour the rice into a 2 Qt. covered saucepan and cover with the water and stock. Bring to a boil, then reduce the heat to low and simmer for 40-45 minutes, or until the rice is tender and beginning to split.
    2. Meanwhile, preheat a grill pan or a grill to medium heat. Toss the onions, asparagus and radishes with the olive oil and a pinch of salt. Grill the vegetables until they are tender and grill marks appear, about 4-5 minutes.
    3. Make the vinaigrette: whisk all ingredients together until blended.
    4. Toss the rice with the vegetables, fresh herbs and vinaigrette. Serve warm.