A delicious warm Wild Rice Salad made with sautéed mushrooms, a sweet crunchy apple, salty soft goat cheese, and crunchy chopped walnuts. An explosion of taste and texture!
Course Main Course, Salad
Keyword wild rice salad
Prep Time 2minutes
Cook Time 45minutes
1cupwild rice*not wild rice blend, just wild rice
1red bell pepper
1/4cupcrumbled goat cheese
Instant Pot: 1 cup wild rice + 1 cup water + pinch of salt. 30 mins high pressure + full pressure release.Stove: 1 cup wild rice + 3 cups water + pinch of salt. Bring to a boil, cover, reduce heat to simmer, cook for 45-60 minutes or until some kernels burst. Drain excess water.While the rice is cooking, prepare all the rest.
Slice all mushrooms into about 1/4" sliced. Set aside.
Deseed and dice the red bell pepper into about 1/4" dice. Set aside.
Destem the kale by pulling on the stem with one hand and on the leave with the other (see video). Then thinly slice just the leaves and discard the stems. Set aside.
Preheat a large pan over medium heat and once hot, add 1/2 Tbsp butter and once melted add your sliced mushrooms. Stir fry the mushrooms while constantly stirring. You want to avoid steam building and the mushrooms starting to cook in their own juices. Stir so the steam can escape and the mushrooms fry instead of steam. Once nice and brown, season with sea salt and pepper, remove from the pan and set aside.Add a tiny bit of butter and sauté the diced bell pepper for about 3 minutes, season with sea salt and pepper, remove and set aside. Add a bit of butter again and stir-fry the sliced kale for 2 minutes.
Add the olive oil, lemon juice, Dijon mustard, honey, sea salt, and pepper, to a sealable container, seal it and shake to combine.
Add the cooked wild rice, kale, bell pepper, and mushrooms to a large salad bowl, top with chopped walnuts, and crumbled goat cheese, add a freshly diced red apple to it all and drizzle the dressing over it. Give it a good toss and enjoy.