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Wild Rice, Asparagus & Pecan Salad

  • 1 cup Pecan Halves chopped
  • 1-1/2 cups Reserved Cooking Liquid
  • 1 Tbsp Unsalted Butter
  • 1 cup Long Grain Brown Rice
  • 1/2 cup Wild Rice
  • 3-1/2 cups Vegetable Broth or Chicken Broth
  • 1 cup Peas (small sized & frozen)
  • 4 Green Onions finely sliced
  • 3 Tbsp Cilantro chopped
  • 2 Tbsp Mint fresh & chopped
  • 1 lb Asparagus fresh, blanched & cut diagonally into 3/4 inch pieces


  • 1 pinch Black Pepper ground
  • 3 Tbsp Olive Oil
  • 2 tsp Lemon's Zest
  • 2 Tbsp Lemon Juice
  • 1/2 cup Yogurt (plain nonfat)
  • 1 - tsp Sea Salt


Heat butter in large saucepan over medium high heat. When hot, add brown and wild rices and cook, stirring to coat well for one minute. Add broth and 1-1/2 cups reserved asparagus cooking liquid. Bring mixture to a simmer, reduce heat to low and cover. Cook for 34 - 45 minutes, or until rice is tender, but still has a little bite when tasted. Drain and discard any liquid from rice. Blot rice dry with paper towels. (Rice can be cooked one day ahead. Cover and refrigerate.)

Place rice, prepared asparagus, peas, green onions, cilantro, mint and pecans in a mixing bowl and toss well to mix.

Whisk salt, yogurt, lemon juice, lemon zest and oil in a small bowl, add to rice mixture. Toss well. Taste and add more lemon juice and salt, if needed and season with pepper.

Salad can be made 3 – 4 hours ahead, covered and refrigerated if desired.

Yield: 6 main servings

Wild Rice, Asparagus & Pecan Salad


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Products Used in this Recipe

Baking Aids
Pecan Halves

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Grains Beans Seeds
Long Grain Brown Rice

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Grains Beans Seeds
Wild Rice

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Baking Aids
Sea Salt

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