newsletter fr
Excluding taxes and delivery
The product just got added to your cart!


Wild Rice Salad

Wild Rice Salad

A hearty and delicious salad with a miso-maple-pepper dressing. Also great with other exotic peppers like Voatsiperifery or long pepper.


  • 1 cup wild rice
  • 4 cups water
  • 3 Tbsp cider vinegar
  • 2 cloves garlic, chopped finely
  • ½ to 1 tsp miso or soya sauce
  • A few grains of cardamom, ground
  • ½ tsp pink pepper, ground
  • ½ tsp white pepper, ground
  • 3 Tbsp maple syrup
  • 1/3 cup sunflower oil
  • 1 pinch salt, if desired
  • ¼ cup celery, diced
  • ½ cup apples, diced
  • ½ cup chives or green onions, chopped finely
  • ¾ cup roasted pecans


  1. 1

    Rinse rice.

  2. 2

    In a saucepan, add water and rice.

  3. 3

    Bring to the boil. Cover and reduce heat. Steam for 45 minutes to one hour, or until grains of rice are well cooked and plump without having burst.

  4. 4

    Drain and rinse with cold water. Set aside.

  5. 5

    In a bowl, combine vinegar, garlic, miso or soya sauce, peppers, cardamom and maple syrup. Whisk together.

  6. 6

    Add rice, celery, apples, chives, and pecans to the vinaigrette. Mix together. Taste for seasoning and adjust if desired. Let stand one hour at room temperature before serving.