Bloomed Wild Rice Salad


  • 1 ½ cup (360ml) wild rice
  • ¾ cup (180ml) Brussels sprouts, thinly sliced
  • ¾ cup (180ml) celery, chopped
  • ¾ cup (180ml) radishes, thinly sliced
  • ¾ cup (180ml) peas
  • 3 tablespoons (45ml) olive oil
  • 1 ½ tablespoon (22ml) Dijon mustard
  • 2 teaspoons (10ml) honey
  • 2 teaspoons (10ml) freshly squeezed lemon juice
  • Pinch of salt
  • Freshly ground black pepper
  • 2 tablespoons (30ml) chopped fresh chives
  • ¼ cup (60ml) pine nuts



  1. Clean wild rice by rinsing and draining. Pour clean rice into a glass container. Add water to cover, filling up to a few inches above rice. Allow rice to soak in the fridge until fully opened. Drain the water, rinse the rice, and refill the container once a day until sprouted.
  2. When rice is ready, rinse it and add it to a bowl.
  3. Top with cut vegetables.
  4. Mix together olive oil, Dijon, honey, lemon juice, chives, salt and pepper.
  5. Pour dressing over rice and veggies and toss to coat.
  6. Top with pine nuts and serve.