Wild Rice & Parsley Salad

Oregon Wild Rice Parsley Salad


  • 1 1/2 cups cooked Oregon Wild Rice
  • 1 cup chopped tomatoes
  • 1 cup chopped cucumber
  • 1 cup finely chopped parsley
  • 1/4 cup finely chopped mint
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • Salt & black pepper to taste


  1. Cook wild rice as directed on the package.
  2. Let cool and pat dry with a paper towel, refrigerate until ready to use.
  3. In a medium bowl mix olive oil and lemon juice.
  4. Add all remaining ingredients and gently stir until fully combined.
  5. Salt and pepper to taste, keep refrigerated until ready to serve.


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