Lemony Wild Rice Salad

By Yasmin Fahr

Updated July 9, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
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Ready In
55 min
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Whether you’re planning a picnic, prepping a week of lunches or dropping off a meal for a friend in need, this hearty, citrus-forward wild rice salad is highly transportable and pairs well with everything from baked chicken to Spanish tortilla. Though the recipe is simple, the acidic dressing, juicy tomatoes and sturdy texture of the rice will keep everyone coming back for more. With a flavor profile akin to tabbouleh, this herb-filled salad soaks thinly sliced scallions in dressing to soften their bite, then mixes in the cooked rice. Make leftovers feel like new again by adding proteins like sliced steak or soft-boiled eggs and drizzling with olive oil and a squeeze of lemon juice.

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Ingredients

Yield:4 to 6 servings

  • 6 cups water 

  • 1½ cups wild rice

  • Sea salt

  • ¼ cup olive oil

  • ¼ cup fresh lemon juice (from 2 lemons) 

  • 2 tablespoons Dijon mustard

  • 1 bunch scallions

  • 2 cups cherry or grape tomatoes (about 1 pint)

  • 1 cup pitted green olives

  • 1 packed cup parsley leaves and tender stems

  • 1 (6- to 8-ounce) package feta

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

37 grams carbs; 29 milligrams cholesterol; 364 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 20 grams fat; 5 grams fiber; 1026 milligrams sodium; 12 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium pot, bring 6 cups of water to a boil. Add the rice and 1 teaspoon salt; adjust the heat to maintain an active simmer with bubbles breaking across the surface. Partially cover and cook until the rice is tender, about 40 minutes.

  2. Step 2

    Meanwhile, in a large serving bowl, make the dressing: Whisk together the olive oil, lemon juice and mustard until smooth. Prep the vegetables: Thinly slice the scallions, halve the tomatoes and olives (quartering any large ones), roughly chop the parsley and crumble the feta. Mix everything but the feta into the bowl with the dressing. Season lightly with salt and let sit until the rice is done.

  3. Step 3

    Drain any excess water from the rice, then stir and shake the rice to cool slightly, about 30 seconds. Add the rice to the dressing, tossing to combine. Mix in the feta. Season to taste with salt. Serve immediately or store in the refrigerator in an airtight container for up to 3 days.

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Knit Gemini

Perfect summer salad. My modifications for 2 people: 1 microwave pouch of long grain rice for 2 (I buy at Aldi), shredded chicken breast, fresh feta from Stambooli in Pittsburgh, vinaigrette made with honey ginger white balsamic vinegar and Persian lime olive oil. Used cherry tomatoes and mixed olives and added some diced red onion. Perfect!

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