Wild Rice Salad

Posted by Pussycat in Salads | Leave a comment

This is a salad I threw together once because I received a 10 lb box of wild rice and I needed to figure out a way to eat it.  The recipe has its origins in a pasta salad that I had at Mise, a Winnipeg restaurant on Corydon Avenue that included the diced olives, jalapenos, hot picked eggplant and feta cheese.  I loved it so much that I decided to mess with the ingredients and make a salad using the wild rice and similar flavorings.  I had to make it up since I didn’t actually get the actual recipe from them, just the idea.  Since then I’ve made it in bulk and it has been a lunch and pot luck favorite since it stays and travels well.  I’ve also been asked for the recipe many times.  These are the ingredients, with my best guesstimate.


  • 2 Cups Wild Rice (uncooked)
  • ½ Yellow Pepper (diced)
  • ½ Red Pepper (diced)
  • 4-6 Green Onions (sliced)
  • ½ – ¾ Cup Dried Cranberries
  • ½ – ¾ Cup Slivered Almonds
  • ½ – ¾ Cup (or more) Feta Cheese
  • 6 – 10 Marinated Artichoke Hearts (diced)
  • 2 heaping Tablespoons of finely diced Olives
  • 2 heaping Tablespoons of finely diced Jalapeños (as much or little depending on taste)
  • 2 heaping Tablespoons of Hot Pickled Eggplant (diced)
  • Juice of half a Lemon
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons White Wine or Cider Vinegar
  • Sprinkle of Salt and Pepper.

Cook the rice to the tenderness you like, drain and rinse.  Chop all the ingredients and put together in a big bowl.  Mix thoroughly and taste.

I use bottled diced Jalapeno Spread as well as the bottled diced Olive Salad Mix, Hot and Spicy Marinated Eggplant and Artichokes.  I typically add a bit of the juice from each of the bottled ingredients to add flavour to the salad.

This recipe gets better as it sits.

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