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Salad of Wild Rice, Pea Shoots and Jicama {Instant Pot Pressure Cooker}

Brown-black and nutty black rice, with tender jade-green pea shoots, and crisp jicama cubes, all dressed in a date and lime juice vinaigrette–delicious! Using a pressure cooker to cook the rice, this salad of wild rice, pea shoots and jicama will be pleasuring your mouth, done, in no time!  

Salad of Wild Rice, Pea Shoots and Jicama | Letty's Kitchen

Pea shoots are the leafy tips and curly tendrils that twine and climb and eventually grow our peas. Consider pea shoots a green vegetable, like chard, but with distinctive pea flavor. If you can’t get your hands on pea shoots, substitute sliced snow peas or chopped broccoli.

Pea shoots are having their day on fancy restaurant menus, farmer’s markets, and this week, in our CSA farm share box. In the spring or early summer, like we see garlic scapes before garlic, we find pea shoots before fresh peas. Bonus precusors of the harvest!
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Wild rice is a seed harvested from marsh grass native to North America, growing near the Great Lakes in Canada and the northern US. Nutritionally, wild rice is a powerhouse, a protein, vitamin, and mineral-rich seed and is an excellent gluten-free substitute for grains. Wild rice normally takes at least an hour to cook, only 25 minutes under pressure in an Instant Pot or pressure cooker.
Salad of Wild Rice, Pea Shoots and Jicama

For sweet crunch, fiber, and vitamins, Robbie and I put jicama in many of our daily salads, like this jicama salad with cumin lime dressing. Besides the crunchy crisp texture, little white cubes of crunchy jicama add nice contrasting color to this salad of wild rice, pea shoots and jicama.

Blend up a sweet and sour dressing, with dates, lime, and olive oil, and toss it all together for a warm salad. Love a pressure cooker for making this salad easy!

Salad of Wild Rice, Pea Shoots and Jicama featured

Possible add-ins for Salad of Wild Rice, Pea Shoots and Jicama:

  • 1/2 cup golden raisins
  • 1/2 cup chopped dates
  • 3/4 cup coarsely chopped toasted walnuts
  • 1 cup cooked black beans, rinsed and drained.

The recipe for sweet and sour dressing with dates and lime juice comes from Bon Appetit magazine. Recipe here, on Epicurious.

More salads with pea shoots:
Whole Wheat Couscous with Pea Shoots, Sesame and Lemon
Incredible Black Rice and Pea Shoot Salad with Tamari Roasted Cashews.

I love making hearty healthy salads for potluck parties. What’s your favorite potluck salad?

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5 from 1 vote
Salad of Wild Rice, Pea Shoots and Jicama featured
Salad of Wild Rice, Pea Shoots and Jicama (Instant Pot Pressure Cooker)
Prep Time
10 mins
Cook Time
25 mins
coming to pressure
5 mins
Total Time
35 mins
 

This salad keeps very well and can be made the day before. You can serve it warm or cold, but do assemble when the rice is freshly cooked and warm. The heat of the rice barely cooks the pea shoots and they keep their texture. See notes for cooking the wild rice without a pressure cooker.

Course: Salad
Cuisine: Vegetarian
Keyword: Instant Pot, pressure cooker, wild rice, pea shoots, jicama
Servings: 6 generous servings.
Author: Letty Flatt
Ingredients
  • 1 cup wild rice , rinsed
  • 3 cups water
  • ¼ teaspoon fine sea salt
Dressing:
  • 2 pitted soft dates, medjool are best
  • ½ cup olive oil
  • 1 teaspoon finely grated lime zest
  • 1/4 cup lime juice
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper
The rest:
  • 2 cups pea shoots
  • ½ medium-size jicama
Instructions
Cook the rice:
  1. Put 3 cups of water, the wild rice, and the salt in the pressure cooker or Instant Pot. Cook the rice under pressure 25 minutes, then immediately release the pressure. In the Instant Pot, lock the lid in place, making sure the steam vent is closed. Press manual and set the timer for 25 minutes, high pressure. Switch to off and wait 4 minutes. Carefully turn the pressure valve to quickly release steam. When the valve drops, open the lid. The rice should be tender and the kernels split open.

  2. While the rice cooks, chop the pea shoots, including tender stems and the occasional blossom. Peel the jicama and cut it into ½-inch cubes.

Make the dressing:
  1. Put the dates, olive oil, lime zest and juice and salt in a blender. Blend until smooth.
  2. Season to taste with more salt, if needed, and freshly ground pepper.
Assemble the salad:
  1. Toss the rice, pea shoots, jicama, and dressing together. Serve immediately, or refrigerate for later.

Recipe Notes
  • If you don't have a pressure cooker, bring 3 cups of water to a boil. Add the salt and wild rice, cover, and reduce the heat to low. Cook until the rice is tender and the kernels split open, 60 to 70 minutes.
  • If your dates are a bit dry or firm, soak them in water about 30 minutes before making the dressing.
  • You may not need all of the dressing. Mix in about half of the dressing; add more if you think the salad needs it.
  • If you can't get your hands on pea shoots, substitute sliced snow peas or chopped broccoli.

3 comments

  • Somehow I missed pea shoots at the Farmers Market this year. They’re here so briefly. I guess I was out of town. At least I can enjoy vicariously through you. GREG Reply · 2 July, 2014

    • Letty

      Hey Greg, you can always substitute chopped broccoli. I updated the recipe to say that! Reply · 4 July, 2014

  • WOW does that look good, Letty! We’re all over this one.

    Keep it green!

    –Your friendly Southern California farmers from Jade Asian Greens Reply · 2 July, 2014

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