Wild Rice Salad

Serves: 8 | Prep Time: 25 minutes | Cook Time: 30 minutes
Wild Rice Salad


  • 1 1/2 cups Eden Wild Rice, washed until water runs clear, rinse and drain
  • 1 pinch Eden Sea Salt
  • 3 cup water
  • 2 cups fresh or frozen sweet corn, blanched 2 min., rinse and drain
  • 1 1/2 cups fresh or frozen green peas, blanched 2 min., rinse and drain
  • 1/2 cup finely diced red onion
  • 1/2 cup small diced red bell pepper
    or water packed roasted red pepper
  • 1/4 tsp small diced celery
  • 6 ounces Eden Dried Cranberries, or Dried Wild Blueberries
  • 4 ounces Eden Pumpkin Seeds
  • 3 Tbsp Eden Ume Plum Vinegar, or to taste
  • 1/4 cup Eden Extra Virgin Olive Oil
  • 2 Tbsp freshly squeezed lemon juice, or to taste
  • 1/2 tsp ground sage


Place rice, water, and sea salt in a medium saucepan. Cover, bring to a boil, reduce heat to medium-low and simmer for 25 minutes or until fluffy. Remove cover, turn heat up slightly, and cook off any remaining liquid.

Place the rice in a large mixing bowl and fluff to cool. Add all remaining ingredients, toss to mix and serve room temperature or chilled.

Nutritional Information

Per serving - 395 calories, 14 g fat (31% calories from fat), 12 g protein, 59 g carbohydrate, 8 g fiber, 0 mg cholesterol, 242 mg sodium

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