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5 from 2 votes

Wild Rice Salad with Asian Sautéed Mushrooms

This wild rice salad was lucky to get on the dinner table it was that delicious! Full of wonderful umami flavour. A wonderful make ahead salad ideal for big parties and weekday lunches or why not wow your friends at a potluck. 
Prep Time10 mins
Cook Time45 mins
Total Time1 hr
Course: Salad
Cuisine: Asian
Keyword: Capable Cooks, vegetarian
Servings: 4 as a side
Calories: 483kcal


For the salad

  • 1 cup wild rice (approximately 150 grams)
  • 500 grams mushrooms (I used a mix of king oyster and shiitake but cremini, Swiss brown, Shimeji or white button mushrooms are also good)
  • 2 tbsp coconut oil
  • 1 tbsp Asian style dark sesame oil
  • 1 small garlic clove, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp thin soy sauce
  • 1 tbsp fish sauce (or coconut aminos for vegan)
  • 1 tbsp sesame seeds, toasted
  • 1 bunch coriander (cilantro) (1 cup chopped)

For the sesame vinaigrette

  • 3 tbsps neutral oil (I used MCT Oil)
  • 3 tbsps Asian sesame oil
  • 3 tbsps rice vinegar
  • 1 tbsp thin soy sauce
  • 1 tbsp sesame seeds toasted
  • 1 tsp black sesame seeds or Nigella seeds

To garnish

  • 1 tbsp Furikake (a Japanese seasoning) or 1 tbsp sesame seeds


  • Place one cup of wild rice in a saucepan with lots of water add some salt and let it boil for 45 minutes or until it is tender.
  • You can tell that wild rice is ready when you start to see the grains split and you see some light brown hues in your rice.
  • Once cooked strain it well in a colander and rinse with some cold water.
  • Clean your mushrooms by either submerging in water and draining or by wiping with a paper towel.
  • Cut off the bottom end of the mushroom stems then dice.
  • Place the coconut and sesame oils in a hot pan, add the mushrooms, ginger and garlic, stir through and sauté until golden.
  • Then add the soy and fish sauces, mix through and once the liquid has been absorbed, add your sesame seeds then take your pan off the stove.
  • In the meantime, wash your coriander, shake to remove excess water, pat dry, cut off the stems and roughly chop.
  • Add all the dressing ingredients to a glass jar and shake until emulsified.
  • Place everything in a large mixing bowl, pour over your dressing and mix everything until it is well combined.
  • Arrange in a salad bowl, sprinkle some Furikake or sesame seeds on top to garnish and keep chilled in your fridge until you are ready to serve.



Calories: 483kcal | Carbohydrates: 38g | Protein: 11g | Fat: 36g | Saturated Fat: 10g | Sodium: 619mg | Potassium: 620mg | Fiber: 5g | Sugar: 5g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg