Hearty Wild Rice Salad with Mushrooms and Leeks
This hearty wild rice salad with mushrooms and leeks is a cozy, comforting meal that’s perfect for busy weeknights. After making it many times, I’ve discovered the trick to keeping it from being dry is to cook the wild rice just right. If you love recipes like this, you’ll also enjoy Easy Mango Caprese Salad with Basil and Balsamic and Quick Cheesy Garlic Bread with Wild Ramps.
Why This Hearty Wild Rice Salad with Mushrooms and Leeks Is Pure Comfort
- Packed with hearty wild rice and earthy mushrooms
- Easy to make ahead and perfect for meal prepping
- Comforting and satisfying, yet light and fresh
What You'll Need for Hearty Wild Rice Salad with Mushrooms and Leeks
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups wild rice
- 8 oz mixed mushrooms
- 2 leeks
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey
- Salt and pepper to taste
- Optional: Crumbled feta or goat cheese
- Optional: Chopped fresh parsley
📝 Ingredient Notes
- wild rice: Rinse before cooking to remove excess starch.
🛒 Tools & Equipment I Recommend
- Rice Cooker — Ensures perfectly cooked wild rice every time. → See on Amazon
- High-quality knife — Makes prep work faster and safer. → See on Amazon
How to Make Hearty Wild Rice Salad with Mushrooms and Leeks
- Cook the wild rice: Rinse 2 cups of wild rice, then cook according to package instructions. Typically, this involves boiling the rice, then simmering for about 45-50 minutes.
- Prepare the vegetables: Clean and thinly slice 2 leeks. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the leeks and cook until softened, about 5 minutes. Remove from skillet and set aside.
- Cook the mushrooms: In the same skillet, add 2 tbsp of olive oil. Slice 8 oz of mixed mushrooms and add them to the skillet. Cook until browned and tender, about 5-7 minutes. Remove from skillet and set aside.
- Make the dressing: In a small bowl, whisk together 1/4 cup of olive oil, 1/4 cup of apple cider vinegar, 2 tbsp of Dijon mustard, 1 tbsp of honey, salt, and pepper.
- Assemble the salad: In a large bowl, combine the cooked wild rice, cooked leeks, cooked mushrooms, 1/2 cup of dried cranberries, and 1/2 cup of chopped pecans. Pour the dressing over the salad and toss to combine. Taste and adjust seasoning if needed.
- Serve: Serve the wild rice salad warm or at room temperature. Top with crumbled feta or goat cheese and chopped fresh parsley if desired.
Cook's Tips for Perfect Hearty Wild Rice Salad with Mushrooms and Leeks
- Common mistake and fix: Undercooking the wild rice can make the salad dry. Make sure to cook the rice until it's tender and fluffy.
- Pro tip: For a nut-free version, substitute pumpkin seeds for the pecans.
- Pro tip: To make this salad ahead, cook the rice and prep the vegetables and mushrooms in advance. Store them separately in the fridge. When ready to serve, simply combine and dress the salad.
Storing & Reheating Hearty Wild Rice Salad with Mushrooms and Leeks
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This salad can be made ahead and stored in the fridge for up to 3 days.
Freezing Hearty Wild Rice Salad with Mushrooms and Leeks
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: To clean leeks, slice them in half lengthwise, then soak them in cold water to remove any dirt. Drain and pat dry before using.
- Best substitution: For a gluten-free version, substitute balsamic vinegar for the apple cider vinegar.
- Make-ahead: This salad can be made ahead and served chilled or at room temperature.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the salad seems dry, add a little more olive oil or apple cider vinegar to the dressing.
Want to level up this recipe?
High-quality cutting board — Provides a stable surface for chopping and slicing vegetables. → Check price on Amazon
Hearty Wild Rice Salad with Mushrooms and Leeks
Ingredients
Main Ingredients
- 2 cups wild rice
- 8 oz mixed mushrooms
- 2 leeks
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Seasonings
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey
- Salt and pepper to taste
Optional Toppings
- Crumbled feta or goat cheese
- Chopped fresh parsley
Instructions
- Cook the wild rice: Rinse 2 cups of wild rice, then cook according to package instructions. Typically, this involves boiling the rice, then simmering for about 45-50 minutes.
- Prepare the vegetables: Clean and thinly slice 2 leeks. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the leeks and cook until softened, about 5 minutes. Remove from skillet and set aside.
- Cook the mushrooms: In the same skillet, add 2 tbsp of olive oil. Slice 8 oz of mixed mushrooms and add them to the skillet. Cook until browned and tender, about 5-7 minutes. Remove from skillet and set aside.
- Make the dressing: In a small bowl, whisk together 1/4 cup of olive oil, 1/4 cup of apple cider vinegar, 2 tbsp of Dijon mustard, 1 tbsp of honey, salt, and pepper.
- Assemble the salad: In a large bowl, combine the cooked wild rice, cooked leeks, cooked mushrooms, 1/2 cup of dried cranberries, and 1/2 cup of chopped pecans. Pour the dressing over the salad and toss to combine. Taste and adjust seasoning if needed.
- Serve: Serve the wild rice salad warm or at room temperature. Top with crumbled feta or goat cheese and chopped fresh parsley if desired.
Notes
- Chef tip: To clean leeks, slice them in half lengthwise, then soak them in cold water to remove any dirt. Drain and pat dry before using.
- Best substitution: For a gluten-free version, substitute balsamic vinegar for the apple cider vinegar.
- Make-ahead: This salad can be made ahead and served chilled or at room temperature.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the salad seems dry, add a little more olive oil or apple cider vinegar to the dressing.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: This salad can be made ahead and stored in the fridge for up to 3 days.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 18g
- Carbs: 65g
- Fiber: 8g
- Sugar: 12g
- Sodium: 450mg
- Cholesterol: 5mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Hearty Wild Rice Salad with Mushrooms and Leeks FAQs
Yes, this salad can be made ahead and stored in the fridge for up to 3 days. The wild rice may absorb some of the dressing as it sits, so you may want to add a little more dressing when serving.
Undercooking the wild rice can make the salad dry. Make sure to cook the rice until it's tender and fluffy. Also, ensure you're using enough dressing.
While you can freeze the cooked wild rice, the texture of the salad may not be as good once thawed. It's best to make this salad fresh.
The air fryer is not the best tool for cooking wild rice or the vegetables for this salad. It's best to cook the rice and vegetables on the stovetop as directed.
Balsamic vinegar is a good substitute for apple cider vinegar in this salad. It will give the dressing a slightly different flavor, but it will still be delicious.
A Warm Final Note
I can’t wait for you to try Hearty Wild Rice Salad with Mushrooms and Leeks and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
