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.

  • Yield: Serves - 3-4 as a main dish, 6-8 as a side

All you need for this recipe and more...


1 cup dry wild rice

2 cups water

1 cup chicken or vegetable stock

5 spring onions, halved lengthwise and cut into 1-inch pieces

1/2 pound asparagus, sliced

1/2 pound radishes, halved

2 tablespoons olive oil

1/4 cup fresh cilantro, torn

1/4 cup fresh parsley, torn

1/4 cup fresh basil, torn

1/4 cup fresh mint, torn

Sea salt

Lemon Vinaigrette:

2 tablespoons fresh lemon juice

6 tablespoons white wine vinegar

1/4 cup extra virgin olive oil

Pinch of sugar

Pinch of salt


1. Pour the rice into a Circulon® Innovatum 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.