Wild Rice Salad Recipe
Wild Rice Salad is salad served cold, at room temperature, or even slightly warmed (which melts the cheese). Flavors of balsamic, tomatoes, and fresh basil! Watch the VIDEO below!
Friends, I’m working on portion control. Especially being in my 50’s now, and being a lover of leftovers and going back for seconds! (There, you’ve got it, I love food!)
Wild Rice Salad Recipe
This BEST Wild Rice Salad Recipe today I love to serve hot or cold! So it’s perfect for winter, or summer, or anything in between. Scroll down to see exactly how to make it (and how easy it is!)
And it’s hard to not go back for seconds … just sayin’!
The fresh mozzarella melts in your mouth.
Add the sweet and savory dressing – this is going to be your new favorite potluck dish. I’m just warning you :)
Portion control
A few things that I’ve learned to help me with portion control:
- Start with a bowl or plate that will hold a plentiful portion of food, and tell yourself you will not go back for seconds.
- Always leave a bite of food on your plate, to remind yourself that food does NOT rule you. (I’ve learned this from my husband who does this at every meal.)
- Think about the “live to eat, or eat to live” philosophy. Does food own you?
- Consider cooking one-serving dishes (IE, ramekins), and stick with a smaller serving.
- Weigh or measure your food until you get a handle on serving or portion sizes.
- Take time to eat the food — enjoy every bite.
- The longer you take to eat the food, the less likely you will want to reach for seconds.
Because my husband and I work from home, we purposely like to eat together and take our food to a fresh space. Like the well-lit living room, or our back patio.
I love enjoying every bite, but at the same time I want to be mindful of the portions, and really get a handle on going back for seconds!
Wild Rice Salad
I love making a big pot of rice, usually cooking it in my KitchenAid Multi-Cooker. This time, I used Costco’s Organic Sprouted Rice Medley (a blend of Brown Japonica Rice, Long Grain Red Rice, and Heirloom Black Rice). The brand is SunWest, and it’s delicious!
Watch the video!
Get the Recipe:
Wild Rice Salad
Ingredients
- 3-4 cups cooked rice, I use SunWest Organic Sprouted Medley
- 1 tablespoon Dijon mustard
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Grape tomatoes, cut in half
- Kalamata olives, cut in half
- Fresh mozzarella, cut in cubes
- Fresh basil
Instructions
- Cook the rice according to package directions; cool.
- For the vinaigrette, combine Dijon mustard, balsamic vinegar, extra virgin olive oil, salt and pepper in a small dish. Taste the vinaigrette and adjust accordingly. Toss the cooled rice with the vinaigrette, but reserve a little for the end.
- Add handfuls of tomatoes, olives, and mozzarella cheese into the rice. Add chopped fresh basil. Drizzle with the remaining vinaigrette, and add salt and pepper. Serve cold or room temperature, or heated to warm. Garnish with fresh basil leaves.
More yummy salad recipes:
Golden Rice Salad {if you love potato salad, you’ll LOVE this}
Quinoa Apple Cashew Salad {RE}
Cucumber & Chickpea Salad with Citrus {RE}
Quinoa & Currant Summer Salad {RE)
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
So delicious!