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This Make Ahead Wild Rice Salad is perfect for any occasion or season and is especially good to pair with any seasonal or holiday charcuterie board. Its’ simple base of wild rice, shallots, and fennel with a maple syrup and yellow miso paste dressing make it perfect for pairing with any meat (chicken, beef, pork, seafood), nuts, seasonal fruit, dried fruit, and any salty or sweet combinations you can think of! | #wildrice #healthysalad #healthydinner #picnicsalad #cheeseboard #megiswell #meganwellsphotography | www.megiswell.com

Make Ahead Wild Rice Salad

This Make Ahead Wild Rice Salad is perfect for any occasion or season and is especially good to pair with any seasonal or holiday charcuterie board. Its’ simple base of wild rice, shallots, and fennel with maple syrup and yellow miso paste dressing make it perfect for pairing with any meat (chicken, beef, pork, seafood), nuts, seasonal fruit, dried fruit, and any salty or sweet combinations you can think of!

Course Sides and Snacks
Prep Time 5 minutes
Cook Time 1 hour
Inactive Cooking Time 55 minutes
Total Time 50 minutes
Servings 4
Author Megan Wells

Ingredients

Salad Ingredients

  • 1 tablespoon vegetable oil
  • 1 shallot diced
  • 1 fennel bulb, thinly sliced* reserve the fronds for later
  • 2 cloves garlic crushed
  • 1/2 cup white wine*
  • 1 cup wild rice*
  • 4 1/2 inch Parmesan cheese rinds squares*
  • 2 cups vegetable broth
  • 1/2 teaspoon Kosher salt

Dressing Ingredients

  • 1/2 tablespoon maple syrup
  • 1/2 tablespoon yellow miso paste
  • 1/2 tablespoon unsweetened rice vinegar
  • 1/2 tablespoon vegetable oil

Instructions

Salad Instructions

  1. Heat the vegetable oil in a large skillet over medium heat. Once it begins to shimmer, add the shallot and cook for 2 minutes.
  2. Add the fennel and cook for 3 to 5 minutes, until it has softened.
  3. Toss in the garlic and cook for about 30 seconds.
  4. Pour in the white wine and stir, breaking up any bits on the bottom of the pan. Add the wild rice and the parmesan cheese rinds and stir until coated and mixed well.
  5. Pour the vegetable broth in along with the salt and bring to a boil. Cover, reduce heat to low, and cook for 45 minutes + another 40 minutes if you desire softer rice.
  6. Turn off the heat and let the rice sit covered for 10 minutes while you prepare the dressing.
  7. Transfer the rice to a large serving bowl and drizzle with the dressing, mixing well. Mix in finely chopped reserved fennel fronds or any other mixings* you would like.

Dressing Instructions

  1. Combine all the ingredients in a mason jar and shake until emulsified. Add to the salad and mix well.

Recipe Notes