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Active prep time: 20 minutes
Inactive prep time: 30-40 minutes (for cooking rice)
Serves: 4 to 6
If served plain, wild rice can sometimes be boring. So why not transfer the cooked rice to a bowl, add a few fresh ingredients and enjoy a delicious salad? Here’s the recipe.
Ingredients:
2 cups uncooked wild rice
3 to 4 tablespoons extra-virgin olive oil
Juice from 1 lime or lemon
1/3 cup plus 2 tablespoons finely-chopped fresh chives
1/3 cup plus 2 tablespoons finely chopped red onion
1 medium carrot, peeled & finely-chopped
salt and ground black pepper, to taste
2 to 3 tablespoons soy sauce (optional)
1 tablespoons maple or agave syrup (if you like a slightly-sweet flavor)
Directions:
1. Cook the rice according to package directions (it will take 30-40 minutes).
2. Meanwhile, in a 12-cup glass or porcelain bowl, combine the olive oil, lime or lemon juice, chives, red onion and carrot.
3. As soon as rice is done and all water has evaporated, transfer it to bowl with previous ingredients.
4. Mix rice together with previous ingredients and the salt, ground black pepper, soy sauce and maple or agave syrup.
5. Taste and adjust seasonings, to taste.
6. Serve the wild rice salad immediately or cover and set on a counter until ready to serve the same day.
7. This salad will keep, refrigerated and tightly-covered with plastic wrap, for up to two days as a leftover.
Text & Photograph ©2026 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
