Wild Rice Salad With Frizzled Leeks and Peppers
Updated November 26, 2025
- Ready In
- 1 hr 25 min
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Ingredients
6 cups vegetable or chicken broth, or water
1 ½ cups long-grain wild rice, rinsed
Sea salt and freshly ground pepper
1 lemon
1½ teaspoons sugar
½ cup extra-virgin olive oil, divided
1 leek, white and pale green parts only
10 ounces chiles güeros, Hungarian or Fresno peppers, stems removed, cut lengthwise and seeds removed
2 medium garlic cloves, finely minced
½ cup parsley leaves
⅓ cup toasted, roughly chopped walnuts (see Tip)
3 ounces shaved Parmesan
Freshly ground pepper to taste
Nutritional analysis per serving (6 to 8 servings)
40 grams carbs; 7 milligrams cholesterol; 382 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 6 grams fiber; 444 milligrams sodium; 12 grams protein; 4 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
- Step 1
In a medium saucepan, bring broth to a simmer over high heat. Stir in the wild rice and season with a big pinch of salt. Reduce the heat to low and gently simmer, covered partially with a lid. Cook until the rice is tender and has begun to split, 40 to 45 minutes. Drain and transfer to a medium bowl.
- Step 2
While the rice is cooking, into a large bowl, finely grated the zest from the lemon, then squeeze in 2 tablespoons juice. Whisk in the sugar. Gradually whisk in ¼ cup of the olive oil, then continue to whisk vigorously until thick and creamy. Taste and season with salt and pepper. Set aside.
- Step 3
Slice the leek lengthwise, then thinly slice it crosswise into half-moon slices. Rinse in a sieve to remove any dirt, if necessary, and dry well. Cut peppers into the same half-moon slices and set aside. Combine the leek with the remaining ¼ cup of oil in a large skillet, stirring to coat and spreading into an even layer. Cook over medium-low, stirring occasionally, until golden brown, 8 to 10 minutes.
- Step 4
Using a slotted spoon, transfer the leek to a plate, leaving most of the oil in the skillet. Season leek with salt and pepper. Add peppers to the skillet and cook, stirring occasionally, until golden brown around the edges, 8 to 10 minutes. Stir in garlic and cook until fragrant, 1 minute.
- Step 5
Transfer peppers and garlic to the bowl with the dressing. Add the drained wild rice, parsley, and walnuts and toss to combine. Top with Parmesan and frizzled leek, and toss gently again.
If you’d like to make this ahead of time, the cooked wild rice will keep for 3 days in an airtight container in the refrigerator. The lemon dressing can be stored in a glass jar with a lid in the fridge for up to 3 days. Just give it a good, vigorous shake to combine before using.
To toast walnuts, heat a medium dry skillet over medium-high. Add walnuts in an even layer and toast, stirring them, every 30 seconds, until fragrant and dark brown, 5 to 6 minutes.
Private Notes
Comments
If you use hand-harvested wild rice, or manoomin as Ojibwe folks say, it will cook in about 20 minutes. If you use paddy rice, which is more common but definitely less desirable, it takes 40 to 45 minutes to cook. Check the package to make sure you don’t wind up with a mushy mess if you’re using traditionally harvested manoomin.
Any suggestions for a substitute for the peppers? My family won’t eat them.
How about chopped broccoli or a hearty kale. Neither have the bite of the peppers and should blend nicely with the other salad ingredients.