Recipes Wild Rice Salad with Marcona Almonds Be the first to rate & review! You can add a dash of smoked paprika (pimentón) and some shaved Manchego cheese to add more Spanish flair to this wild rice salad. By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on January 27, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Total Time: 1 hr Yield: 4 Ingredients 1 cup wild rice 8 cups cold water Sea salt 2 tablespoons finely chopped chives 2 tablespoons finely chopped parsley 1 tablespoon sherry vinegar 2 tablespoons olive oil 1/2 cup Marcona almonds Directions In a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well. Toss the wild rice with the chives, parsley, sherry vinegar, olive oil and almonds. Season with salt and serve. Rate it Print