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Minted Wild Rice Salad
Source: Based on p. 93, "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens," Memphis: Wimmer Co., 2000. (Entered by Janice Matthews)
A tasty salad that can be made ahead of time… tastes garden-fresh, and makes a wonderful addition to a summer buffet dinner.
Serves: 8-10 servings
1 cup wild rice (uncooked measure)
1 mild pepper (such as bell or banana), seeded and chopped
8 green onions, chopped
1/2 cup fresh mint, chopped
2/3 cup raisins
2/3 cup pecan nuts, coarsely chopped
2 tomatoes, chopped
1/2 cup fresh lemon juice
1/2 cup olive oil
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
Step by Step Instructions
- Cook rice according to package directions, then drain and let cool. Meanwhile, mix a dressing of the lemon juice, olive oil, and salt and pepper.
- Put rice in a bowl and add all the other ingredients, including the dressing. Mix together, and let marinate for several hours. Stir one more time to fluff it up a bit just before serving.
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