Wild Rice Salad With Mushrooms, Celery Root, and Pine Nuts Recipe

Serves: 6 Save

Ingredients (14)

  • 14 ounces wild rice (about 2 1/3 cups; 396g)
  • Chicken stock, vegetable stock, or water, for cooking the rice (see note)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup (60ml) vegetable oil
  • 10 ounces (280g) cremini mushrooms, thinly sliced
  • 1 ounce (30g) dried mushrooms, such as porcini, soaked in boiling water, then drained, squeezed, and chopped (optional)
  • 4 sprigs thyme
  • One 12-ounce (340g) medium celery root, peeled and cut into 1/4-inch dice (about 1 1/3 cups diced)
  • One 8-ounce (225g) yellow onion, cut into 1/4-inch dice
  • Two 2-ounce (55g) ribs celery, diced
  • 3 ounces (85g) pine nuts, toasted
  • 2 tablespoons minced flat-leaf parsley leaves and tender stems
  • 2 tablespoons minced chives
  • 1/4 cup (60ml) apple cider vinegar, or to taste

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