Radish and Asparagus Wild Rice Salad

Grilled veggies add depth to this herb-y wild rice salad. Serve this as a side at your next cookout, or as a simple main dish on a weeknight.

Yield: 3-4 as main dish, 6-8 as a side


  • 1 cup dry wild rice
  • 2 cups water
  • 1 cup chicken or vegetable stock
  • 5 spring onions, halved lengthwise and cut into 1-inch pieces
  • 1/2 pound asparagus, sliced
  • 1/2 pound radishes, halved
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro, torn
  • 1/4 cup fresh parsley, torn
  • 1/4 cup fresh basil, torn
  • 1/4 cup fresh mint, torn
  • sea salt
  • Lemon Vinaigrette:
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons white wine vinegar
  • 1/4 cup extra virgin olive oil
  • pinch sugar
  • pinch salt


  1. Pour the rice into a Circulon® Innovatum 2 Qt. Covered Saucepan and cover with the water and stock. Bring to a boil, then reduce the heat to low and simmer for 40-45 minutes, or until the rice is tender and beginning to split.
  2. Meanwhile, preheat a grill pan or a grill to medium heat. Toss the onions, asparagus and radishes with the olive oil and a pinch of salt. Grill the vegetables until they are tender and grill marks appear, about 4-5 minutes.
  3. Make the vinaigrette: whisk all ingredients together until blended.
  4. Toss the rice with the vegetables, fresh herbs and vinaigrette. Serve warm.
  • Yield: 3-4 as main dish, 6-8 as a side
  • Cuisine:
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Recipe created by Circulon food blogger partner and recipe developer, Julie Grice, of Savvy Eats.