Herb-Rubbed Wild Rice and Mushroom Salad with Lemon Vinaigrette

By · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining nutty wild rice, sautéed mushrooms, and fresh regional herbs tossed in a bright lemon vinaigrette. This american-inspired salads (vegetarian) ready in about 65 minutes pairs wild rice, water, sliced cremini mushrooms into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup wild rice under cold water. In a medium saucepan, combine the wild rice with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess water and let cool.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add 8 oz sliced cremini mushrooms and sauté for 6-7 minutes until golden and their moisture evaporates. Season with 1/4 tsp salt and 1/4 tsp pepper. Set aside to cool.
  3. Step 3: In a large bowl, whisk together 3 tbsp lemon juice, 1 minced garlic clove, 1 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp black pepper to create the vinaigrette.
  4. Step 4: Add the cooked wild rice, sautéed mushrooms, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, and 1/4 cup toasted sunflower seeds to the bowl with the vinaigrette. Toss gently to combine all ingredients and coat with dressing.
  5. Step 5: Chill the salad for 15 minutes before serving to let flavors meld. Serve as a light main dish or accompaniment.

Equipment for this recipe

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Frequently asked questions

How long does Herb-Rubbed Wild Rice and Mushroom Salad with Lemon Vinaigrette take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Rubbed Wild Rice and Mushroom Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild rice from drying out.

Can I substitute ingredients in Herb-Rubbed Wild Rice and Mushroom Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Rubbed Wild Rice and Mushroom Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Rubbed Wild Rice and Mushroom Salad with Lemon Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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