Wild Rice Salad

Rancho Gordo Wild Rice

This salad by Chef Ned Bell of Murietta's Westcoast Grill in Calgary was used as part of a crostino (grilled bread) with grilled fennel-flavored wild boar sausage from Broken Arrow Ranch. The Sparrow Lane Golden Balsamic Vinegar is light in color and mild, so a champagne vinegar is a possible alternative.

Serves 6

  • 1 cup Rancho Gordo Wild Rice

  • 6 cups water

  • 1 carrot, washed and quartered

  • 1 stalk celery, washed and quartered

  • 1/2 onion

  • 2 bay leaves

  • 1/4 cup Sparrow Lane Golden Balsamic Vinegar or champagne vinegar

  • 6 Tbsp. olive oil, divided

  • Salt and freshly ground black pepper, to taste

  • 1 cup finely diced carrot (1/4-inch dice)

  • 1 cup finely diced celery (1/4-inch dice)

  • 2 whole cloves garlic, peeled and halved

  • 1/2 cup finely chopped chives


  1. Combine the rice, water, quartered carrot, quartered stalk of celery, onion and bay leaves in a large saucepan and bring to a boil over high heat. Reduce heat to low, cover and simmer for 45 minutes, until the rice is tender and starting to split. Drain the rice and discard the carrot, celery, onion and bay leaves.
  2. Cool the rice slightly, then stir in the balsamic vinegar and 1/4 cup of the olive oil. Season with salt and freshly ground black pepper to taste.
  3. In a sauté pan, heat the remaining 2 tablespoons of the olive oil over medium heat and cook the diced carrot and celery, with the garlic, for 10 minutes, just until tender.
  4. Discard garlic and add the sautéed vegetables and chives to the rice. Stir to combine, then set aside to cool to room temperature.