Serving of Indigenous Wild Rice Salad.

Indigenous Wild Rice Salad

Students will love this customizable wild rice salad. California grown wild rice serves as the perfect base to complement the fruits and vegetables that kids everywhere will enjoy.

This recipe stars U.S.-grown wild rice and comes to us from Chef Jason Hull of USA Rice’s K-12 Chef Advisory Board.

  • Servings
    50
  • Serving Size
    ½ cup

Ingredients

Indigenous Wild Rice Salad

  • 1½ gallons of cooked Wild Rice, chilled
  • 3 cups ½ inch cubed, roasted butternut squash
  • 3 cups ½ inch cubed, roasted sweet potatoes
  • 3 cups seasoned, roasted pepitas
  • 3 cups corn
  • 3 cups craisins
  • 2 bunches green onion, sliced small

Dressing

  • 2 cups olive oil
  • ¼ cup apple cider vinegar
  • ¼ cup Dijon mustard
  • ¼ cup honey
  • 2 Tablespoons minced ginger
  • 2 teaspoons salt
  • 2 teaspoons pepper

Directions

Indigenous Wild Rice Salad

  • Reserving half of the green onion for garnish, mix all ingredients gently to combine and dress to taste in a large mixing bowl or bus tub.
  • Serve with a 4 oz spoodle.
  • Serve cold on the salad bar or as a side dish.

Dressing

  • In a bowl, add all ingredients and whisk together.

Recipe Notes

One serving provides 1 oz. equivalent grain, ¼ oz. equivalent meat/meat alternative, ⅛ cup vegetables.