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Radish and Asparagus Wild Rice Salad

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.


Recipe Details

  • Yield: 3-4 (main dish), 6-8 (side dish) Servings
  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.

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