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.

© 2013 My Whole Food Life. All rights reserved.