I don’t remember what I was searching for when I ran across the Crystal Farms website recipes. I was charmed that everything had cheese, until I realized it was a cheese website! Duh. But I am a huge fan of wild rice and this salad was something I’d never seen. It was mostly vegetables and wild rice, and very few carbs. The recipe was from the Minnesota Wild Rice Council, and I always make sure my wild rice is from Minnesota.
I had all of the ingredients on hand, including shredded Swiss cheese, which is not a usual presence in our cheese drawer. It was a lucky guest. I assembled the ingredients and was ready to roll with my newly discovered recipe.
The wild rice was soon simmering away in a kettle. An FYI: I followed the recipe from the package and used one cup of dried wild rice with 4 cups of water and yielded 4 cups of cooked wild rice. WAY too much! So next time I want 2 cups of wild rice I’ll use 1/2 cup of dried rice and 2 cups of water. I altered the recipe below.
I emptied the package of frozen peas into a bowl and soaked and rinsed them to get rid of any lingering frost. I chopped 2 ribs of celery to yield 1 cup of finely sliced celery. I added 3 sliced green onions to the bowl.
I used my fine shredder to shred the 2/3 cups of carrots. It was about 2 medium-sized carrots. The recipe called for green olives and I’m not a green olive person, so I used Kalamata olives. I thought they’d be a good substitute zing for the green olives.
I used 1/2 cup of diced yellow bell peppers from my freezer, as I didn’t have any fresh peppers on hand. They wouldn’t have the same crunch as fresh peppers but I figured the celery would have that texture covered anyway.
When the wild rice was done cooking I drained and rinsed it to cool it down, then added it to the bowl. The last ingredient was a cup of shredded Swiss cheese. Then we were ready for the dressing.
I used regular mayo, teriyaki sauce and just a little salt and pepper to taste for the dressing. I’d recently purchased teriyaki sauce for another recipe so I did actually have some in the fridge. Bonus! I whisked it until it was smooth then poured the dressing over the salad.
I stirred the salad until it all looked evenly mixed then covered the salad and put it into the fridge to cool. This was going to be interesting!
I served the salad with corn dogs (a future post) for dinner the next evening and we loved the flavors. Very different, since we rarely have wild rice unless it’s in a soup or stuffing. The peas and wild rice were the predominant flavors, with the other vegetables a nice background. Whoever thought to add the teriyaki sauce gets a thumbs up! Nice touch! The salad is a charming change from our usual pasta type salads. I will definitely be making this again!
Now I just need to figure out what to do with the remaining 2 cups of wild rice I made… soup anyone?
Sweet Pea Wild Rice Salad
An unusually flavorful salad with wild rice and peas that is great as a side dish.
- 2 cups cooked wild rice (1/2 cup dry wild rice cooked in 2 cups of water)
- 9 ounces frozen sweet peas; rinsed and thawed
- 1 cup celery; thinly sliced (about 2 ribs)
- 3 green onions; sliced
- 2/3 cups carrots; shredded (about 2 medium carrots)
- 1/2 cup yellow sweet bell pepper; diced
- 1 cup Swiss cheese; shredded
- 6 large green or Kalamata olives; chopped (about 1/4 cup)
- 1/2 cup mayonnaise
- 2 tablespoons teriyaki stir fry sauce
- Salt and pepper to taste
Measure salad ingredients into a large bowl.
Whisk mayonnaise, teriyaki stir fry sauce and salt and pepper together in a separate bowl and pour over salad. Stir well.
Cover and refrigerate at least an hour before serving.
Adapted from Crystal Farms