Broccoli and Wild Rice Salad


  • 1 large broccoli head
  • 1 red Pepper
  • 1 ear Corn
  • 2 large Carrots
  • 2 Scallions
  • 1/2 cup wild rice
  • 1/2 cup Rice Wine Vinegar
  • 1 Tbsp sesame oil
  • Salt and Pepper to taste


  • Cut broccoli and steam. After steaming, let cool.
  • Place rice and water in small pot, bring to a boil. Cover and simmer on low. Cook for 20 minutes until water is absorbed. Once finished, spoon rice onto baking sheet and let cool. Put in refrigerator.
  • Dice red pepper
  • Peel and dice carrots
  • Slice scallions
  • Shuck corn and place in medium size pot with water. Bring to a boil, turn off and cover pot for 10 minutes. Strain and let cool. Strain and let cool.
  • Carefully use knife to cut corn off cob.
  • Mix together pepper, carrots, scallions, corn, cold rice and broccoli.
  • Add sesame oil and rice wine vinegar.
  • Salt and pepper and refrigerate for 1-2 hours
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