Wild Rice Salad With Celery and Walnuts

Name: Wild Rice Salad With Celery and Walnuts
Total time: 45 min
Yield: Serves 4 to 6
Ingredients: 1 quart water, chicken stock or vegetable stock; 1 cup wild rice, rinsed; Salt to taste; 1/3 cup lightly toasted broken walnut pieces; 3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups); 1/2 cup chopped fresh parsley; 1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional); 2 tablespoons freshly squeezed lemon juice; 2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar; 1 small garlic clove, minced; 3 tablespoons walnut oil; 3 tablespoons extra virgin olive oil; 2 tablespoons buttermilk or plain low-fat yogurt

By Martha Rose Shulman

Updated Sept. 23, 2022

Wild Rice Salad With Celery and Walnuts — Andrew Scrivani for The New York Times

Total Time: 45 minutes
Rating: 4(313)
Comments: Read comments

I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.

Featured in: What to Do With the Rest of That Celery

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves 4 to 6

For the Salad

1quart water, chicken stock or vegetable stock
1cup wild rice, rinsed
Salt to taste
⅓cup lightly toasted broken walnut pieces
3celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1¼ cups)
½cup chopped fresh parsley
1teaspoon finely chopped fresh sage (2 good-size leaves) (optional)

For the Dressing

2tablespoons freshly squeezed lemon juice
2teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
1small garlic clove, minced
3tablespoons walnut oil
3tablespoons extra virgin olive oil
2tablespoons buttermilk or plain low-fat yogurt

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
Step 2
Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.

Ratings

4 out of 5

313 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

SonomaSMB7 years ago

Beautifully balanced flavors make this a very special salad!
My only addition is scallions or finely diced red onion.
Leftover grilled steak slices, or chicken or any protein make this a wonderful main dish.

kestrel sparhawk7 years ago

Suggests to me that would be a perfect leftovers dish with added turkey the day after Thanksgiving.

Jane6 years ago

Thinking about this dish some more, I would use mushroom stock to cook the rice. It could benefit from a small amount of heat, sprinkle of chili’ flakes, a jalapeño. I aleYs want the wild rice to be very well flavor and the. The veggies even out the salad with their crispiness. The second day it was much better, so making it a day A hand would improve the overall flavor

Kris H4 days ago

Adding goat cheese right before serving helps pep it up.

Amy Mayer4 months ago

A drizzle of date syrup at the end was wonderful. Also hazelnuts.

Marcia5 months ago

Wonderful salad. I use Lundberg Wild Blend Rice cooked in chicken stock - Bouillon works just as well. I sometimes use pecans and olive oil, instead of the walnuts due to family sensitivity. And reduce the amount of total oil to 5 tablespoons, six is just too much. Don’t forget to salt the end product, otherwise the rice is bland.

Private comments are only visible to you.