Hearty Warm Wild Rice and Apple Salad
A warm, hearty wild rice salad featuring earthy mushrooms, crisp apples, kale, walnuts, and tangy lemon-Dijon dressing—nutrient-rich, fiber-packed, and a perfect quick meal for lunch or dinner
Equipment
- 1 Instant Pot or Pressure Cooker
- 1 Large Non-Stick Skillet
- 1 Sharp chef’s knife
- 1 cutting board
- 1 Large Mixing/Salad Bowl
Ingredients
- 1 cup wild rice
- 8 oz brown mushrooms
- 1 red bell pepper
- 1 bunch kale
- 1 Tbsp butter
- 1/4 cup olive oil
- 1/2 lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 cup chopped walnuts
- 1/4 cup crumbled goat cheese
- 1 red apple
- Sea salt to taste
- Pepper to taste
Instructions
- Cook the Wild Rice: Rinse 1 cup of wild rice under cold water.For the stove, combine with 3 cups of water and a pinch of salt, bring to a boil, then reduce heat, cover, and simmer for 45–60 minutes until some kernels burst. For an Instant Pot, combine 1 cup wild rice, 1 cup water, and a pinch of salt, cook on high pressure for 30 minutes, then allow full pressure release. Drain any excess water and set aside.
- Slice the Mushrooms: While the rice cooks, clean and slice 8 oz of brown mushrooms into 1/4-inch thick pieces. Set them aside on a plate to ensure even sautéing.
- Dice the Bell Pepper: Deseed the red bell pepper and cut it into 1/4-inch cubes. This uniform size ensures even cooking and a consistent texture in the salad.
- Prepare the Kale: Remove stems from the kale by pulling the leaves away from the ribs. Thinly slice the leaves and discard the stems, ensuring tender bites that mix well with the other ingredients.
- Sauté the Vegetables: Heat 1/2 Tbsp butter in a large skillet over medium heat. Add mushrooms first, stir constantly to prevent steaming, and cook until golden brown. Remove, then sauté bell pepper for 3 minutes with a touch of butter, followed by kale for 2 minutes. Season each with sea salt and pepper as you go.
- Make the Dressing: In a small sealable container, combine 1/4 cup olive oil, juice of 1/2 lemon, 1 tsp Dijon mustard, 1 tsp honey, and a pinch of salt and pepper. Seal and shake vigorously until emulsified.
- Assemble the Salad: In a large salad bowl, combine cooked wild rice, sautéed kale, mushrooms, and bell pepper. Add chopped walnuts, crumbled goat cheese, and diced red apple. Drizzle the dressing over the top, toss thoroughly, and serve warm for a delicious, balanced, nutrient-packed meal.
Notes
- Use only pure wild rice, not blends, for authentic texture and nutty flavor.
- Slice mushrooms and dice peppers evenly to ensure uniform cooking.
- Adjust dressing to taste; add a touch more honey for extra sweetness or lemon for tang.
- The salad can be served warm, room temperature, or chilled for flexibility.
- Toast walnuts lightly for added crunch and deeper flavor.
- For a vegetarian or vegan version, omit goat cheese or substitute with a plant-based alternative.