This Wild Rice Salad with Sweet Potatoes, Kale, and Balsamic Mushrooms is a delicious fall recipe that's hearty enough to enjoy as a meatless main dish or perfect as a side dish paired with almost any protein of your choice.
Jump to:
- What ingredients do you need to make Wild Rice Salad?
- How to cook wild rice: 3 methods
- 3 tips for cooking perfect mushrooms
- How to cook balsamic mushrooms
- What to serve Wild Rice Salad with
- Can I make this wild rice recipe the day before?
- Can I halve this wild rice salad recipe?
- What tools do I need to make this recipe?
- Looking for more dinner inspiration?
- Wild Rice Salad with Sweet Potatoes, Kale, and Balsamic Mushrooms
What ingredients do you need to make Wild Rice Salad?
- Wild rice - I prefer to use a wild rice blend like this one, which includes a mix of wild rice, brown rice, and black rice, but you are welcome to use a single type of wild rice if you prefer.
- Broth - I prefer to use chicken broth for the best flavor, but if you'd like to keep this recipe vegetarian you can use vegetable broth instead.
- Sweet potatoes - I like classic garnet sweet potatoes (with bright orange flesh), but you can use whatever variety is available to you.
- Kale - I prefer Lacinato/ Italian kale, but you are welcome to use curly kale if you prefer.
- Mushrooms - I prefer to use cremini mushrooms (also referred to as baby Bella, baby portobello, or common brown), but you are welcome to swap these out for your favorite mushroom.
- Pepitas (pumpkin seeds) - I like to toast these for 3-5 minutes for added toastiness and a nice crunchy texture.
- Unsalted butter
- Garlic-infused olive oil - Like this one (may sub for regular olive oil + garlic powder)
- Balsamic vinegar
- Dijon mustard
- Maple syrup
- Cinnamon - I prefer Ceylon cinnamon.
- Cracked black pepper
- Kosher salt - Diamond Crystal Kosher salt is a staple in my kitchen.
- Optional: apple chicken sausages or other main protein of your choice (see the section titled 'What to serve Wild Rice Salad with Sweet Potatoes, Kale, and Balsamic Mushrooms with' below for more ideas)
How to cook wild rice: 3 methods
Stovetop
3-4:1 water (or broth) to rice ratio. Bring to a boil, then cover and lower the heat to a simmer. Cook for 35-45 minutes or until tender. Fluff with a fork.
Pressure Cooker (Instant Pot)
1.5:1 water (or broth) to rice ratio. Cook on high pressure for 20 minutes, then natural release pressure for 10 minutes. Carefully release the remaining pressure and fluff with a fork.
Rice Cooker
2:1 water (or broth) to rice ratio (or per your rice cooker). Cover and cook for 45 minutes. Allow to rest for 10 minutes before opening the rice cooker. Fluff with a fork.
3 tips for cooking perfect mushrooms
Start with dry mushrooms
When cooking mushrooms, it's important to remember that they are basically little sponges so you'll want to limit the amount of water they come into contact with before hitting the pan. Many sources will tell you not to wash your mushrooms under running water, and instead use a damp paper towel to brush the dirt off, but sometimes the mushrooms are just too dirty to play that game and a quick rinse is "okay." However, you'll want to make sure that the mushrooms are as dry as possible before cooking otherwise you’ll risk a rubbery texture.
Slice and cook them evenly
Mushrooms will cook best when sliced evenly thick and cooked in an even layer, so choose a wide pan if possible.
Do not crowd the pan
Another thing to keep in mind with mushrooms is they need their space. The most important rule for cooking mushrooms is simple: Do not crowd the pan with mushrooms or they will not brown properly. This means that if you use a large number of mushrooms, they may need to be done in several batches.
How to cook balsamic mushrooms
- In a skillet over medium-high heat, add 1 tablespoon butter. Once melted, add the mushrooms and cook undisturbed until brown on one side, about 3-5 minutes.
- Stir and cook another 3-5 minutes until evenly browned. As the mushrooms disgorge liquid they will begin to look glossy. You’ll want to cook until all liquid has left the pan and they are nice and golden, then salt at the end and reserve to the side.
- Add the balsamic vinegar to the pan to deglaze. Once it has begun to thicken slightly (this should happen quickly), add the mushrooms back to the pan and toss to coat. Remove from heat.
What to serve Wild Rice Salad with
This wild rice salad is deliciously hearty served on its own, but if you'd like to add a more substantial protein, it is also excellent with the following:
- Pan-seared sausages - Like these smoked chicken and apple sausages, classic bratwurst, Italian sausages, or Andouille sausages.
- Chicken - It's lovely served as a side to a roast chicken dinner for a larger crowd, or bone-in chicken thighs for a medium crowd. It's also wonderful served simply with boneless chicken breasts if you prefer.
- Steak - It's really nice served under a sliced fillet or sirloin.
- Roasted or pan-fried fish, particularly salmon.
- Crispy roasted tofu, like the kind found in this recipe
Can I make this wild rice recipe the day before?
Yes, this wild rice recipe holds up really well when made the day before, in fact, I often enjoy the leftovers served cold -- but you are welcome to warm them back up again if you prefer. This recipe should keep well for around 3 days in the fridge.
Can I halve this wild rice salad recipe?
Yes, you can easily halve this recipe if desired. You can also double it if you're feeding a larger crowd.
What tools do I need to make this recipe?
- A cutting board
- A chef's knife
- A kitchen scale
- Liquid measuring cups
- Measuring spoons
- A baker's half-sheet lined with parchment paper
- A large pot with a lid -- OR -- an electric pressure cooker -- OR -- a rice cooker (depending on your preferred method for cooking rice)
- A large skillet
- 2 wooden spoons or spatulas
- A large prep bowl
Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more dinner inspiration?
Love this Wild Rice Salad with Sweet Potatoes, Kale, and Balsamic Mushrooms? Here are some more of my favorite dinner recipes that you might enjoy:
- Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce
- Tahini Noodle Bowls with Crispy Tofu and Vegetables
- Risotto with Mushrooms and Peas
- Sloppy Joe Bowls
- White Pizza with Pumpkin, Bacon, Kale, and Gouda
- Pasta with Olive Tapenade
- Golubtsi (Cabbage Rolls)
Wild Rice Salad with Sweet Potatoes, Kale, and Balsamic Mushrooms
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Mains, Salads
- Method: Oven / Stovetop
- Cuisine: American
Description
This Wild Rice Salad with Sweet Potatoes, Kale, and Balsamic Mushrooms is a delicious fall recipe that's hearty enough to enjoy as a meatless main dish or perfect as a side dish paired with almost any protein of your choice.
Ingredients
For the wild rice:
- 270 g (1 ½ cups) wild rice blend, rinsed
- Chicken broth (may sub for vegetable broth if vegetarian):
- Stovetop: 36-48 oz (4 ½-6 cups)
- Instant Pot: 18 oz (2 ¼ cups)
- Rice cooker: 24 oz (3 cups)
For the cinnamon garlic sweet potatoes:
- 1 medium sweet potato (about 360 g), diced (skins left on)
- 1 tbsp garlic-infused olive oil (may sub for 1 tbsp olive oil + ½ tsp garlic powder)
- ½ tsp ground cinnamon (I prefer Ceylon cinnamon)
- ½ tsp Kosher salt
- ¼ tsp cracked black pepper
For the maple Dijon vinaigrette:
- 3 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp garlic-infused olive oil (may sub for 1 tbsp olive oil + 1 clove minced garlic)
- 1-2 teaspoon balsamic vinegar, to your preference
- A pinch of Kosher salt
For the kale:
- 1 tbsp garlic-infused olive oil (may sub for 1 tbsp olive oil)
- 1 bundle (145 g) Lacinato (Italian) kale, destemmed and chopped (may sub for curly kale)
- ¼ tsp Kosher salt, plus more to taste
For the balsamic mushrooms:
- 1 tbsp unsalted butter (may sub for 1 tbsp olive oil)
- 8 oz cremini (baby bella) mushrooms
- 2 tbsp balsamic vinegar
For the rest of the salad:
- 30 g (¼ cup) pepitas
- Optional: apple chicken sausages (or protein of your choice)*
- 1 tbsp olive oil
- 4 oz (½ cup) water
Instructions
For the wild rice - 3 methods:
- Stovetop: In a large pot over medium-high heat, add the rice and broth. Bring to a boil, then cover and lower the heat to a simmer. Cook for 35-45 minutes or until tender. Fluff with a fork and reserve to the side.
- Pressure Cooker (Instant Pot): Add rice and broth to the bowl insert. Cook on high pressure for 20-minutes, then natural release pressure for 10-minutes. Carefully release the remaining pressure, fluff with a fork, and reserve to the side.
- Rice Cooker: Cook rice and broth according to your machine for 45-minutes. Allow to rest for 10-minutes before opening the rice cooker. Fluff with a fork and reserve to the side.
For the cinnamon garlic sweet potatoes:
- Preheat oven to 425 degrees F / 220 C. Line a baker's half-sheet pan with parchment paper.
- Transfer the diced sweet potatoes to the lined sheet pan. Sprinkle with garlic oil, cinnamon, salt, and pepper. Toss by hand to combine.
- Transfer the pan to the oven to roast for 25-30 minutes or until fork-tender, lightly caramelized, and the skins are crisp. Reserve to the side.
While the potatoes are roasting:
- Make the maple Dijon vinaigrette
- In a small bowl, combine the Dijon mustard, maple syrup, garlic-infused olive oil, 1 teaspoon balsamic vinegar, and a pinch of Kosher salt. Taste and add an additional 1 teaspoon balsamic vinegar if desired. Reserve to the side.
- Cook the optional sausage, if using:
- In a skillet over medium-high heat, add 1 tablespoon olive oil. Once shimmering add the sausages. Sear until golden brown on the first side, about 3-4 minutes then flip and sear on the opposite side for 2 minutes.
- Add roughly 4 oz (½ cup) water to the pan and cover with a lid. Continue cooking for another 3-4 minutes or until the internal temperature of the sausages has reached 165 degrees F / 74 C. Remove from heat and reserve to the side.
For the pepitas (pumpkin seeds):
- Once the sweet potatoes have finished roasting, lower the oven temperature to 350 degrees F / 175 C. On a sheet pan lined with parchment paper (you can use the same one you roasted the sweet potatoes on or use a new one), add the pepitas. Roast for 3-5 minutes or until lightly toasted. You may hear a few of them start to "snap" in the oven when they are ready. Remove from the oven and reserve to the side.
For the kale:
- In a skillet (or you can wash and reuse the same pot you cooked the rice in if you used the stovetop method) over medium-high heat, add the garlic-infused olive oil. Once shimmering, add the kale and stir to combine. If you've just washed your kale and it's still a bit wet you shouldn't need to add any additional water. If you pre-washed your kale and it's dry, I find that adding a small splash (no more than a tbsp) of water to the pan helps the kale steam. Season with salt and sautee for 3-4 minutes or until the kale has shrunk in size, darkened in color, and tenderized. Remove from heat and reserve to the side.
For the balsamic mushrooms:
- In a skillet (or you can reuse the same pot you cooked the kale and rice in) over medium-high heat, add 1 tablespoon butter. Once melted, add the mushrooms in an even layer and cook undisturbed until brown on one side, about 3-5 minutes.
- Stir and cook another 3-5 minutes until evenly browned. As the mushrooms disgorge liquid they will begin to look glossy. You’ll want to cook until all liquid has left the pan and they are nice and golden, then salt at the end and reserve to the side.
- Add the balsamic vinegar to the pan to deglaze. Once it has begun to thicken slightly (this should happen quickly), add the mushrooms back to the pan and toss to coat. Remove from heat.
To assemble:
- In a pot or large salad bowl add the rice and pour in the vinaigrette. Using two wooden spoons, gently toss until well combined. Then add the reserved sweet potatoes, kale, and mushrooms. Gently toss again to disperse. Finish with a sprinkle of the toasted pepitas and serve. If serving with the optional sausages, I like to slice these and serve them on top.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition information does not include the optional sausages.
* You can also serve with other proteins, cooked to your preference: sausages (classic bratwurst, Italian sausages, or Andouille sausages), roasted chicken (whole chicken, bone-in thighs, breasts), steak, salmon, and crispy tofu are all good choices.
Nutrition
- Serving Size: 1 portion
- Calories: 543
- Sugar: 16 g
- Sodium: 1020 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Carbohydrates: 83 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 10 mg
Rebecca Mc says
This was so great! I added chicken sausage for dinner & topped it with a fried egg to eat it for breakfast. Loved it!!
Jenni says
Rebecca, I'm so glad you loved it! I love the sound of those additions—chicken sausage for dinner and a fried egg for breakfast sounds like the perfect way to enjoy it all day long. Thanks so much for sharing!