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Wild Rice Salad with Walnut Oil

We like to up the ante on the nutty flavors of wild rice with walnut oil. A few other ingredients, which you an change at will, make this salad a perfect fall or winter dish.


  • 8 ounces of wild rice
  • enough liquid to cover by about an inch (water or chicken stock)
  • 2 cups shredded kale
  • 1 Granny Smith apple, diced
  • 1/2 cup dried cherries or cranberries
  • 1/2 cup of pomegranate seeds
  • 2 tablespoons extra virgin olive oil (something mild)
  • 2 tablespoons walnut oil
  • juice of a lemon
  • salt and pepper


Rinse the wild rice under cool water until the water runs clear.

In a saucepan, combine the rice and the liquid and place over medium-high heat. Bring to a boil and reduce to a simmer. Cover tightly and cook for 25 - 30 minutes. The rice should be fluffy and all of the liquid should be absorbed. Stir in the kale and set aside to cool.

In a bowl, combine the olive oil and nut oil with the lemon juice. Stir together and toss in the diced apple, dried fruit and pomegranate seeds.

When the rice is cool, toss everything together and serve.


Northern Lakes Wild Rice


True wild rice is a rare commodity. Up to 95% of what's labeled as "wild rice" is in fact, farmed. It is a hybrid seed of modified white rice and often grown with chemicals in diked paddies - not exactly what the French explorers of the northern US had in mind when they called it folles avoines, or wild oats.

Wild rice is a different species from what we know as rice - it's actually an aquatic cereal grain. The folks at Northern Lakes Wild Rice Company are hand-harvesting wild rice the right way - the traditional way. Two man canoe teams row slowly through the "fields", beating the stalks to release the green rice. The wild rice is dried, roasted and hulled before being stored and packaged. The flavor of true, organic wild rice is unmistakably nutty. Cooked wild rice makes a lovely partner with nuts and dried fruit - walnuts and dried cherries, for example.  We like to cook it with stock for even more flavor, but water works fine.

For an authentic Native American snack, try popped wild rice.  Pop in about an inch of 425 degree oil...the wild rice doubles in size and when seasoned with salt and pepper, makes a savory treat.

1 pound
Northern Lakes
(1 product review)
$9.00 (Currently Sold Out)


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  1. Satisfying and Addicting

    Posted by Kelly DeFonzo on 1st Oct 2010

    Very delicious wild rice! I ordered a bag and thought it would take me awhile to use it, but I found my self just making giant bowls of it with marinara sauce - all it needs is a little salt and pepper! Chewy, arromatic - and the picture does not do it justice, it's actually much darker - almost black in color. Mangia!


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