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Wild Rice Salad with Peppers

Make this salad your own by whisking Sriracha into the dressing, using soy sauce instead of fish sauce, or adding herbs like mint and chives.

Serves 8
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
202 calories per serving


> 2 (6 oz) pkg Near East Long Grain & Wild Rice Original Mix
> 2 limes
> 2 tbsp sesame oil
> 1 tbsp fish sauce
> 2 tsp minced garlic
> 1/2 tsp sugar
> 3 green onions
> 1 bell pepper
> 1/4 cup cilantro leaves
> 1 tbsp sesame seeds


Prepare the rice according to package directions. Spread out on a large baking sheet to cool.
Meanwhile, into a large bowl, grate the zest from 1 lime. Squeeze the juice of both limes into the bowl. Whisk in the sesame oil, fish sauce, garlic, and sugar until sugar dissolves.
Thinly slice the green onions. Remove and discard the seeds from the bell pepper. Finely chop the pepper and add to the bowl with the dressing, along with the rice, green onions, cilantro, and sesame seeds. Toss until well-combined. Serve immediately or refrigerate, covered, for up to 1 day and serve cold.

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