Wild Rice and Mushroom Salad

Salads can be very filling and healthy, not mention inexpensive.  So I try to create a lot of them.  I just loved the Spinach and Wild Rice Salad recipe that we came up with a few weeks ago.  That recipe inspired me to create this one.

Wild Rice and Mushroom Salad

Wild rice has a nice earthy flavor that I just thought would go really well with the mushrooms and the almonds.  If you eat tempeh, you can even throw that in this as well for an extra amount of protein.  I had to stop my husband from eating it all so I could snap some photos!

Wild Rice and Mushroom Salad

Wild Rice and Mushroom Salad

Prep Time 10 min Cook Time 20 min


  • 3 cups cooked wild rice
  • 15 mushrooms sliced thin
  • 2 T oil (I used almond oil)
  • 1 1/2 cup green beans halved
  • 1 cup slivered almonds
  • 1 tsp minced garlic
  • 3 tsp red wine vinegar
  • salt to taste


  1. As the rice is cooking, cook the mushrooms in the oil slightly in a pan. Just enough to soften them. Set them aside.
  2. Once the rice is done, combine all the ingredients together in a large bowl.


Recipe Notes

We actually cooked the rice ahead of time and let it cool in the fridge, but I think this dish would be great hot or cold. So do whichever you prefer. That’s it. This makes about 3-4 servings.

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6 thoughts to “Wild Rice and Mushroom Salad”

  1. This looks like it has another rice besides the wild rice, but I only see wild rice in the ingredients...Sounds yummy!

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