Radish and Asparagus Wild Rice Salad

By: Julie Grice

  • Yield: 3-4 (main dish), 6-8 (side dish) Servings


  • 1 cup dry wild rice
  • 2 cups water
  • 1 cup chicken or vegetable stock
  • 5 spring onins, halved lengthwise and cut into 1-inch pieces
  • 1/2 pound asparagus, sliced
  • 1/2 pound radishes, halved
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro, torn
  • 1/4 cup fresh parsley, torn
  • 1/4 cup fresh basil, torn
  • 1/4 cup fresh mint, torn
  • sea salt
  • Lemon Vinaigrette:
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons white wine vinegar
  • 1/4 cup extra virgin olive oil
  • pinch of sugar
  • pinch of salt


  1. Pour the rice into a 2 Qt. covered saucepan and cover with the water and stock. Bring to a boil, then reduce the heat to low and simmer for 40-45 minutes, or until the rice is tender and beginning to split.
  2. Meanwhile, preheat a grill pan or a grill to medium heat. Toss the onions, asparagus and radishes with the olive oil and a pinch of salt. Grill the vegetables until they are tender and grill marks appear, about 4-5 minutes.
  3. Make the vinaigrette: whisk all ingredients together until blended.
  4. Toss the rice with the vegetables, fresh herbs and vinaigrette. Serve warm.