Wild Rice-Cucumber Salad [T]

This wild rice salad has a satisfying chew that regular rice salads can’t touch. Cooked until some grains burst open, the wild rice develops a nutty, earthy flavor that pairs naturally with cool, crunchy cucumber quarters, diced red bell pepper, and chopped scallions.

Cooking the wild rice until the grains start to split is the key. That’s when the starchy interior softens and the grain becomes tender but still has that distinctive pop when you bite down. Undercook it and you’re chewing on pellets.

Let the rice cool completely before tossing with the vegetables. Warm rice wilts the cucumbers and makes everything limp instead of crisp and fresh.

Kitchen Tips

• Rinse the wild rice before cooking to wash off surface starch. This keeps the cooked grains separate instead of sticky.
• Drain any excess water after cooking. Soggy rice dilutes whatever dressing you choose.
• Cut the cucumbers thick and quarter them. Thin slices get lost in the chewy rice, but chunky pieces hold their own.
• This salad holds up well in the fridge for a day or two, making it great for meal prep or picnics.

Variations

• Toss with a lemon vinaigrette, rice wine vinegar dressing, or a creamy herb dressing.
• Add dried cranberries and toasted pecans for a sweet-nutty fall version.
• Mix in crumbled feta or goat cheese for a tangy, creamy element.