Mushroom Wild Rice Salad (Vegan, Gluten-free)

Did you know wild rice is lower in calories than other types of rice AND it has more protein? Even though I don’t like to discriminate against different types of rice because all rice is holy in my eyes, if you’re looking for something a bit lighter and lower in calories, then you might want to choose wild rice! Plus, I think it’s super delicious and makes a great salad.

I made this mushroom wild rice salad as part of my light, summer recipes video – so if you want to see this recipe in video form (and other awesome recipes), then don’t forget to watch the video.

Easy light summer recipes video:


Mushroom Wild Rice Salad 


  • handful of mushrooms, chopped (I used dry mushrooms that have been soaked for a different recipe)
  • 1 cup uncooked wild rice
  • 2 stalks green onion, chopped
  • 1 cup shelled edamame (I cooked some frozen ones I had)
  • 1 tbsp soy sauce (or gluten-free equivalent)
  • 1/2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1/2 tbsp maple syrup
  • 1 cup chopped carrots or any other vegetables of choice


  1. Cook rice according to instructions.
  2. While rice is cooking, chop up and prepare vegetables that you want to use.
  3. In a small bowl, mix together soy sauce, sesame oil, rice vinegar and maple syrup.
  4. When rice is finished add everything into a large mixing bowl and mix well.
  5. Serve warm or cold!
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