5 from 1 vote
wild rice salad
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
  • 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
  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.