Wild Rice Salad with Marcona Almonds

You can add a dash of smoked paprika (pimentón) and some shaved Manchego cheese to add more Spanish flair to this wild rice salad.

Wild Rice Salad with Marcona Almonds
Photo: © Phoebe Lapine
Total Time:
1 hr


  • 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


  1. 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.

  2. Toss the wild rice with the chives, parsley, sherry vinegar, olive oil and almonds. Season with salt and serve.

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