Green Bean and Wild Rice Salad is Great Addition to Holiday Meals
The holidays are a perfect time to showcase vibrant, plant-based dishes that delight the senses and nourish the soul. This Green Bean and Wild Rice Salad combines the hearty texture of wild rice, the crisp freshness of green beans, and a tangy dill vinaigrette for a dish that’s as beautiful as it is delicious. Serve it as a side or a light main course, and watch it become a star at your holiday table!
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Dr. Siri Chand Khalsa’s 5-week Plant-based Cooking Course for Stanford’s Division of Immunology & Rheumatology was a spectacular addition to our wellness program. Dr. Siri Chand created an inspired line up of unique yet easy recipes which she beautifully rendered into a recipe booklet, replete with her own eye-popping food photography. She masterfully taught us to cook delicious and visually appealing dishes including sheet-pan veggies with quinoa tabouli with cilantro chutney, and root vegetable purée soup with kale sauerkraut salad. Each lesson was made even more delightful with unapologetically delicious desserts like fruit crisp and chia pudding. Dr. Sir Chand’s profound knowledge of Ayurvedic cooking, combined with her allopathic training and additional expertise in Lifestyle Medicine, offers a unique perspective on eating for vitality. She radiates passion and compassions in every session, making the experience truly enriching. Don’t miss the opportunity to learn from this culinary medicine master!
Neha S. Shah, MD
Neha S. Shah, MD (she/her/hers) Clinical Assistant Professor of Medicine Fellowship Program Director – Adult Rheumatology Division of Immunology & Rheumatology Department of Medicine Stanford University Hospital & Clinics
Why This Salad Deserves a Spot on Your Holiday Table
The holidays can feel like a blur of indulgence, but this recipe is here to bring balance:
Effortless Elegance: Whether served warm or cool, this salad looks stunning on the table and pairs beautifully with a variety of dishe
Wholesome and Hearty: Packed with the earthy depth of wild rice and the fresh snap of green beans, this salad satisfies without weighing you down.
Holiday-Worthy Flavors: The zesty dill vinaigrette adds a festive flair, elevating humble ingredients into something extraordinary.
Holiday Pairings to Complement the Salad Green Bean and Wild Rice Salad
This salad is a versatile holiday side dish that pairs wonderfully with:
Festive Drinks: Serve alongside a glass of mulled cider or sparkling water infused with cranberries and rosemary.
Plant-Based Main Courses: Think roasted acorn squash or lentil loaf.
Seasonal Soups: A creamy pumpkin or butternut squash soup would be the perfect starter.
Why Plant-Based Eating Shines During the Holidays
Incorporating plant-based dishes into your holiday menu isn’t just a trend—it’s a meaningful way to celebrate abundance while nourishing your body and respecting the planet. This Green Bean and Wild Rice Salad is proof that simple ingredients, prepared thoughtfully, can create extraordinary flavors.
Make It Your Own: Customization Tips
This recipe is a canvas for your creativity:
Bulk It Up: Include roasted sweet potatoes or chickpeas to turn this into a light main dish.
Add Crunch: Toss in toasted slivered almonds or pecans for a nutty contrast.
Sweeten It Up: A sprinkle of dried cranberries or pomegranate arils adds a festive touch.
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A vibrant holiday side dish featuring tender green beans, hearty wild rice, and a tangy dill vinaigrette. Simple, nutritious, and perfect for festive gatherings, this plant-based salad is easy to prepare and sure to delight!
Ingredients
Scale
1 pound of green beans (this equals about 2 1/2 cups cooked)
1/2 cup ofwild rice
1 tbsp dill fresh or 1 tsp dried
3 tbsp olive oil
1 tsp lemon juice or apple cider vinegar (can add more “acid” for tangy sauce)
1/2 tsp dijon mustard
1 small clove garlic (optional – can also use roasted garlic)
salt to taste
toasted almonds
Instructions
Instructions
Rinse the rice. Bring 1 1/4 cups of water to boil.Add rice, cover, and simmer until done, about 45-50 min. Can be done in slow cooker. If you are cooking this in advance, you can make extra to use in soups.
Fill a pot with water about 2 inches deep. Add steamer insert. Cover with a lid and bring to a boil on high heat. Add green beans. Once boiling, turn down to simmer and keep an eye on the water level. It may need a refill. Usually done in about 10–12 minutes, depending on how you like your green beans. Sample along the way (be sure to let it cool off a a bit before tasting).
Combine rice and green beans and add vinaigrette just before serving.
Add toasted almonds at the end.
Notes
This dish can be served hot or at room temperature.
You can add cranberries or dried fruit for extra flavor.
Adjust the vinaigrette to your preference.
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Holiday meals can be fun and full of love and intententional transitioned from old ways to ways that feel most aligned for you.
Kitchen Supplies
Having the right supplies makes working in the kitchen easier. Click on the image to see the ways I love to store my food.
These are some of my favorite ways to store warm food in glass containers. The Weck and Ball Glass jars are absolute staples in my kitchen.
Let’s Explore Seasonal Eating: Late Fall
We love going to the farmer’s market. And while we can’t make it every week, there is so much to consider.
Storage and Meal Prep Tips
Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
Make-Ahead: The wild rice can be cooked up to two days in advance, and the vinaigrette can be whisked up the night before.
Reheating: If serving warm, gently reheat the salad in a skillet over low heat, adding a splash of water or olive oil as needed.
Earn CME
This experience is powered by CMEfy – an AI-powered platform that directs learners along a pathway to capture reflections at the point of inspiration, point of care. Clinicians may earn CME/CE credit via ReflectCE, the accredited activity portal. Learn more at about.cmefy.com/cme-info
The CE experience for this Blog Post / Article is powered by CMEfy – click here to reflect and earn credits: https://earnc.me/7CbypP
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Looking to make a positive change in your life and community clincially? Dr. SiriChand is a board-certified physician in Internal Medicine, Integrative Medicine, Lifestyle Medicine, and Hospice/Palliative Medicine. She has dedicated her career to promoting long-term vitality through the choices we make every day and is an expert in Ayurveda and plant-based nutrition.
She particularly works with physicians to explore how to create time for self-care and how to learn to innovate in their integrative medicine careers. Take the first step towards an aligned, happier future, and contact Dr. Siri Chand Khalsa today.
Let’s create a better world for female physicians through intentional, mindful living.
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If you make this, tag me on social media at @doctorsirichand. I would love to see your variations and flavor options. Save this Recipe for later to your favorite place. I like using PINTEREST, but you could also clip it elsewhere.
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