Wild Rice Salad with Celery and Walnuts

Submitted by Claire Safford

Wild Rice Salad with Celery and Walnuts


  • 1 qt. water, chicken stock or vegetable stock
  • 1 cup wild rice rinsed
  • 1/3 cup broken walnut pieces lightly toasted
  • 3 (about 1 1/4 cups) celery stalks preferably from the heart, thinly sliced on the diagonal
  • 1/2 cup fresh parsley chopped
  • 1 tsp. (2 good-size leaves) fresh sage (optional) finely chopped
  • 2 Tbsp. lemon juice freshly squeezed
  • 2 tsp. red wine vinegar, white wine vinegar or sherry vinegar
  • 1 sm. clove garlic minced
  • Salt and pepper to taste
  • 3 Tbsp. walnut oil
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. buttermilk or plain low-fat yogurt


  • Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with walnuts, celery, parsley and sage. Mix together lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.