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Wild Rice & Mushroom Salad

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“From Canadian Living's The Barbecue Collection cookbook, this is a great summer salad. I didn't have quite enough wild rice so added some brown rice to make up the difference and it turned out nicely. We enjoyed it with Lemon Chicken Kebobs, but I think it would go well with any grilled meat. A good make-ahead, take-along salad. Prep time does not include cooling time.”

Ingredients Nutrition


  1. In a saucepan, bring water to a boil and add rice. Boil gently for 30 to 40 minutes, until the rice is tender and many of the grains have burst open.
  2. Drain rice and place in a large bowl.
  3. In a separate saucepan, stir together mushrooms, onions, celery, oil, vinegar, salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until mushrooms are tender, about 5 minutes.
  4. Toss veggie mixture with rice. Let cool.
  5. Add parsley and chives. Serve or store in refrigerator for one or two days. Longer storage not recommended.

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