Pickled Wild Rice Green Goddess Salad

Michele Kusma, Columbus, OH
2023 Wild Rice Recipe Contest Finalist

1 cup vegetable broth
¼ cup seasoned rice vinegar
½ cup sugar
½ cup cooked wild rice
2 cups lettuce mix
½ large avocado, chopped
¼ cup chopped fresh tomato
1 hard boiled egg, sliced
4 oz New York strip steak, cooked and sliced
Dressing (blend in food processor):
½ large avocado
1/8 tsp minced garlic
1 tsp chopped fresh chives
1 tbsp chopped fresh basil
¼ cup packed fresh flat leaf parsley
1 tsp lime juice
pinch salt
1 tbsp sugar
1 tbsp canola oil
½ tsp vinegar
2 tbsp water (add additional water if thinner dressing is preferred)

In small saucepan, combine broth, rice vinegar, and sugar; stir constantly until sugar is dissolved. Stir in wild rice; remove from heat. Cover and set aside 20 minutes; drain. Place lettuce on plate. Arrange remaining ingredients and pickled wild rice side-by-side; drizzle with dressing.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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