Wild rice salad with peas, pea shoots and green harissa

Table of contents

Wild Rice Salad with Peas, Pea Shoots, and Green Harissa

This Wild Rice Salad with Peas, Pea Shoots, and Green Harissa is a vibrant and refreshing dish that combines nutty wild rice with the sweetness of peas and the peppery bite of pea shoots. The green harissa adds a spicy, herbaceous kick that elevates the flavors, making it a perfect side dish or a light main course.

Serving Size and Yield

Serves 4 as a main dish or 6 as a side dish.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Ingredients

1 cup wild rice
2 cups water
1 cup fresh or frozen peas
1 cup pea shoots, roughly chopped
1/4 cup green harissa
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
1/4 cup toasted almonds, chopped (optional)

Instructions

Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the grains have split open.
Drain any excess water from the rice and let it cool slightly.
Blanch the peas in boiling water for 2-3 minutes if using fresh peas. If using frozen peas, thaw them under running water.
Combine the cooked wild rice, peas, and pea shoots in a large bowl.
Whisk together the green harissa, olive oil, lemon juice, salt, and pepper in a small bowl.
Pour the dressing over the rice mixture and toss gently to combine.
Garnish with toasted almonds if using, and serve immediately or refrigerate for up to 2 days.

Additional Notes

For a milder salad, reduce the amount of green harissa. You can substitute pea shoots with arugula or spinach if unavailable. Add grilled chicken or tofu for extra protein.