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Wild Rice Salad with Roasted Garlic

Course: Salad, Side Dish
Keyword: cucumber, rice, tomatoes


  • ½ c wild rice dry
  • 1 ½ c/180g cherry tomatoes
  • ½ med/150g cucumber
  • ½ c/60g coarsely chopped pecans toasted
  • 1 lg bulb/60g garlic
  • 2 tbs/30ml olive oil
  • 1-2 tsp/5-10ml lemon juice
  • Salt


  • Cook rice in a sauce pan with 1 ½ c water and a pinch of salt over med-low heat until all the water is absorbed (about 40 minutes).
  • Slice the tip off the garlic bulb so that most of the cloves are slightly exposed. Wrap in foil packet. Roast at 400F for 30-40 minutes until cloves are lightly golden and very soft.
  • Slice cherry tomatoes in half. Diced cucumber into ½” – ¾” chunks.
  • Use knife or fingers to extract the roasted garlic from the bulb. You should have about 2 tbs of mashed paste. Whisk vigorously with olive oil, lemon juice, and salt (to taste, start with 1/8th tsp).
  • Toss all prepared ingredients in the dressing. Serve cold or at room temperature. Keeps well for up to 1 day.