Cold Wild Rice Salad


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Never thought of serving wild rice cold? Well think again!

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Serving Size / Yield

4 servings


  • 1/2 C. wild rice, uncooked
  • 2 C. water
  • 1/2 tsp. salt
  • 2 medium tomatoes, diced
  • 1 large jalapeno chili, diced
  • 1 green bell pepper, diced
  • 1/2 C. scallions, chopped
  • 1/2 C. shredded Monterey Jack cheese
  • 1/2 C. shredded sharp Cheddar cheese
  • 1/4 C. fresh cilantro, minced
  • 1 tsp. cilantro sprigs

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In a heavy medium-size saucepan, place rice, water, and salt. Bring the rice to a boil. Reduce heat, cover, and simmer 45 minutes. Drain the rice and return to heat to dry, stir with a fork. In a large salad bowl, you combine the rice, tomatoes, chili, bell pepper, scallions, cheese and minced cilantro. Cover and refrigerate until chilled. Garnish with cilantro sprigs just before serving.

Yield: 4 servings

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