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Home » Wild Rice Salad with Walnuts, Lemons and Parsley {GF, Vegan}

Wild Rice Salad with Walnuts, Lemons and Parsley {GF, Vegan}

Last Updated on April 14, 2019 By Vicky 5 Comments

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wild rice salad pin

This vegan wild rice salad with walnuts, lemons, parsley and nutritional yeast makes for the perfect dinner side dish or even full entree. Gluten Free too. 

vegan wild rice salad with walnuts, lemons, parsley and nutritional yeast

This wild rice salad had an interesting start. As in it started out as a stuffed mushroom filling, inspired by the Minimalist Baker blog. It was the day before Thanksgiving and I was browsing the internet for stuffed mushroom recipes, as I felt very strongly that I need to make those for Thanksgiving. And then I came across a vegan stuffed mushroom recipe with a wild rice filling.

I made the recipe and ended up with way way way too much filling. Guess my mushrooms were disproportionately small ?

So I ended up turning the remaining filling into a wild rice salad – with the addition of parsley, lemon zest and juice (plus the walnuts, garlic and nutritional yeast in the original filling recipe).

vegan wild rice salad with walnuts, lemons, parsley and nutritional yeast in a large bowl with a side of lemon wedges

We would have mushrooms and wild rice salad. Now the mushrooms were perfectly fine, but the real star at the table was this wild rice salad. I don’t know what it is about it but I just could not get enough. I loved the crunchier texture of the wild rice, especially when paired with nicely toasted walnuts, fresh parsley and zesty lemons. The nutritional yeast gives the wild rice salad a bit of a cheesier taste too, while still being vegan.

vegan wild rice salad with walnuts, lemons, parsley and nutritional yeast sprinkled with lemon zest

There are no fancy ingredients in this dish, just great flavors that come together and complement eachother, playing off each other’s strengths. For this recipe you only need wild rice, lemons, parsley, garlic, walnuts, and nutritional yeast.

I knew right away that this was a recipe I would be making over and over again. This has quickly become my all time favorite side dish and sometimes I just eat a big bowl of this for lunch.

I just can’t get enough. This medley of flavors is something I’m always craving. The first couple times I made this with just wild rice and this last time I could not find wild rice at the store, so used a wild rice blend (which also includes brown rice, etc). It works well both ways, so you could use either regular wild rice or a blend – whichever you prefer.

Now, wild rice does take a bit longer to cook than regular rice – about 30-35 minutes, and you do not want to overcook it, so you’ll want to keep an eye on it. Most of the time I find that the water is not fully absorbed by the time the rice is cooked to my liking so I just drain the remaining water.

Normally my go to side dish is my vegan almond parsley rice pilaf, but that may have to step aside, for this wild rice salad going forward.

If stuffed mushrooms are more your thing this wild rice salad also works as the perfect filling for those too, though if you ask me, this dish can stand alone as a star. So next time you’re looking for a new vegan and gluten free side dish be sure to give this wild rice salad a try!

plated vegan wild rice salad with walnuts, lemons, parsley and nutritional yeast

5 from 2 votes
wild rice salad
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Wild Rice Salad with Walnuts, Lemons and Parsley {GF, Vegan}
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 
This vegan wild rice salad with walnuts, lemons, parsley and nutritional yeast makes for the perfect dinner side dish or even full entree. Gluten Free too.
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 262 kcal
Author: Vicky
Ingredients
  • 1 cup wild rice mix
  • 1 tablespoon olive oil
  • 2 cups vegetable broth
  • 3/4 cup - 1 cup chopped walnuts toasted
  • 1 lemon zested
  • 1 tablespoon olive oil
  • 1 tablespoon garlic
  • 1 cup chopped parsley
  • 3 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon gluten free tamari
Instructions
  1. Heat pot over medium heat and add 1 tablespoon olive oil. Cook rice in oil for a few mins then add vegetable broth, bring to a boil, reduce heat and simmer for 30-35 mins or until cooked through and fluffy. If rice is cooked but water still remains in the pot, just drain the water (you do not want the rice too soft, or overcooked for this dish)
  2. Heat 1 tablespoon oil over medium heat in a pan and add garlic. Cook until fragrant 1-2 minutes.
  3. Add walnuts, mix, and add wild rice and cook for a few minutes.
  4. Add parsley and nutritional yeast. Add lemon juice and zest. Mix.
  5. Serve warm or cold.
Nutrition Facts
Wild Rice Salad with Walnuts, Lemons and Parsley {GF, Vegan}
Amount Per Serving
Calories 262 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 377mg16%
Potassium 333mg10%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 2g2%
Protein 8g16%
Vitamin A 1010IU20%
Vitamin C 24.4mg30%
Calcium 41mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Casey the College Celiac says

    February 21, 2017 at 11:02 pm

    YUM! Love all the different textures you have going in this salad!

    Reply
    • Vicky says

      February 22, 2017 at 8:14 am

      Thanks! One of my new favorite side dish salads!

      Reply
  2. Sue says

    March 28, 2017 at 7:07 pm

    When should you add the tamari?

    Reply
    • Vicky says

      April 1, 2017 at 7:07 am

      Add the tamari in step 4. I apologize that is not in the recipe – I must have forgotten to add it. Updating the recipe now!

      Reply
  3. Amy says

    April 18, 2018 at 2:08 pm

    5 stars
    This looks delicious!

    Reply

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About Avocado Pesto

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