I forgot how much I love wild rice in salads. It’s tender, chewy, with an irresistible nutty flavor. I owe my friend Megan Gilmore a thank you for the reminder. This salad recipe comes from Megan’s new cookbook, The Fresh & Healthy Instant Pot Cookbook. You might know Megan as The Detoxinista, and the creator of this Mexican quinoa stew recipe that has been such a hit. Megan’s new cookbook offers 75 easy recipes for fresh and healthy, light meals made in your Instant Pot. If you’re obsessed with Instant Pot cooking, you need this book!
I bought my Instant Pot last year (that’s an affiliate link, and Target is offering a discount right now). So far I’ve discovered that my Instant Pot does a fantastic job of cooking dried beans from scratch in about an hour. Instant Pots definitely have their pros and cons, and are better suited for some types of recipes (like beans, but not multi-step soup recipes since you have to depressurize the pot to add ingredients or blend them). Instant Pots typically take 5 to 20 minutes to pressurize—only then do they start cooking. Megan’s new book has opened my eyes to more uses for the Instant Pot. For example, she simultaneously cooks vegetarian red beans while rice cooks on the rack above—woah!
My Instant Pot saved the day when I made this salad. I’d already started the rice when I realized that my kale was no longer photo-worthy and had to run to the store for more. I wouldn’t have been able to do that with rice on the stove. I totally loved this wild rice and kale salad, which features fresh cherry tomatoes, green onion and bell pepper. I cooked the wild rice in my Instant Pot as Megan suggested, and it turned out great. That said, you don’t need an Instant Pot to cook the wild rice. I’ve provided stovetop instructions in the recipe notes.
Wild Rice & Kale Salad Variations
This recipe seems highly adaptable. You could easily substitute other raw vegetables for the cherry tomatoes and bell pepper. I think shredded raw carrots would great, or roasted cubes of butternut squash. You could also substitute goat cheese for the feta, or omit the cheese for a dairy free/vegan salad. You can add toasted nuts or seeds, or drained chickpeas for extra protein. I don’t think you can go wrong here.
Please let us know how the recipe turns out for you in the comments, and be sure to check out Megan’s book!
How to cook wild rice on the stovetop: Bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing the heat as necessary to prevent overflow, until the rice is pleasantly tender but still offers a light resistance to the bite, 40 to 55 minutes. Remove the pot from the heat, drain the rice, and return it to the pot. Cover and let the rice rest for 10 minutes, then uncover and set aside while you assemble the slaw. *Make it dairy free/vegan: Simply omit the cheese. You might enjoy some toasted pepitas (green pumpkin seeds) or sunflower seeds for additional texture and protein.
