Wild rice salad

Ingredients:

Preparation mode:

👉 Wild rice is actually the seed of an aquatic grass, and it gives this salad a chewy texture and nutty flavour. Mixed with toasted nuts, sweet apricots and lots of fresh herbs, it makes a great side dish, packed lunch or vegetarian main.

🍳 How to Make Wild Rice Salad

1. Cook the rice. Cook the rice mix in plenty of salted boiling water according to the packet, usually 25–40 minutes, until the wild grains start to split. Drain, spread out on a tray and let it cool.
2. Toast the nuts. Toast the nuts in a dry pan for 4–5 minutes until golden and fragrant.
3. Make the dressing. Whisk the olive oil, lemon zest and juice, honey, salt and pepper.
4. Soften the onion. Stir the red onion into the dressing and leave for 10 minutes to mellow.
5. Combine. Mix the cooled rice with the apricots, most of the nuts and herbs and the dressing.
6. Serve. Top with the remaining nuts and herbs. Serve at room temperature.

💡 Tips

• Dress the rice while slightly warm – it soaks up more flavour.
• Add feta or grilled chicken to make it a full meal.

❓ FAQ

How long does wild rice salad keep?
Up to 3 days in the fridge; add the herbs just before serving.

Can I use only wild rice?
Yes, but it takes longer to cook and is chewier.

👉 More salads: browse all recipes.

Footnotes:

A nutty mixed wild rice salad with toasted nuts, chopped dried apricots, fresh basil and mint and a simple lemon-olive oil dressing.