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Wild Rice, Mushrooms, and Fennel Seed Salad

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Wild Rice, Mushrooms, and Fennel Seed Salad

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Adjust Servings:
1 cup Wild rice
8-10 mixed Mushrooms
4 Leek
2 tablespoons Olive oil
1 teaspoon Fennel seeds
1 tablespoon fresh Parsley
To taste Salt and pepper
For the tahini cream:
1/2 cup Tahini paste
1/4 cup Cider Vinegar
3 tablespoon red White vinegar
1 clove Garlic
A pinch Black pepper
1/4 cup Water

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  • Gluten-Free
  • Paleo

This salad comes from the cuisine of Quebec. A mix of wild rice, mushrooms, leek and fennel seeds is topped with a light vinegary tahini cream.

  • 50 minutes
  • Serves 2
  • Medium


  • For the tahini cream:



This recipe from Quebec is absolutely delicious: the nuttiness of the mushroom and wild rice melts together with a light cream made of tahini sauce and vinegar.

To prepare it, start with cooking the rice and baking the mushrooms. Then, cook the leek, then prepare the tahini cream by mixing together all the ingredients. Finally, mix the rice, mushroom and leek, then serve with a gallop of tahini cream on top.

Eat at room temperature. Enjoy!

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20 minutes

Cook the wild rice

Cook the wild rice in abundant water. If you cook it in a rice cooker, it should be ready in about 20 minutes. In a pot it might take some minutes longer. When ready, take off the heat, drain and transfer to a large mixing bowl.

20 minutes

Bake the mushrooms

Pre-heat the oven at 350 degrees. Rinse well the mushrooms and slice them. Transfer them to a baking dish covered in parchment. Drizzle with olive oil and sprinkle with salt and pepper. Put in the oven and bake for 20 minutes. When ready, take out of the oven and set aside.

15 minutes

Cook the leek

While the rice cooks and the mushrooms are baking in the oven, chop off the ends of the leek and half it lengthwise. RInse them well under running water to remove all the dirt in between the layers, then chop it into small pieces.
Heat the remaining olive oil into a large skillet or a wok. Add the fennel seeds and cook for 1 minute. Add the leek and turn the heat to low. Add a little water, cover the skillet with a fitted lid and cook for 15 minutes, until the leek is soft. Then, take off the heat and set aside.

5 minutes

Prepare the tahini sauce

Mix all the ingredients together with a mixer, except for the water. When you obtain a smooth texture, add the water and mix again to make it lighter.


Mix and serve

Mix the wild rice, mushrooms, and leek in the mixing bowl. Add the parsley, and mix again. Serve with a gallop of tahini cream on top.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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