Loading page…

Your personal assistant for meal planning and recipe management.

Quick Links

Browse Recipes Meal Planner How It Works Example Case Study Frequently Asked Questions Privacy Policy Terms of Use Community Guidelines Upgrade to Pro

Get in Touch

Contact & Support

Expect a reply within 2 business days.

Made with for home cooks everywhere

WILD RICE SALAD | Daily Dine

Home
WILD RICE SALAD

WILD RICE SALAD

The vibrant colours, flavours and textures in this salad are sensational! A great holiday salad or for special occasions. Serves 3 as meal or 5 - 6 as side. Recipe VIDEO below.

View original recipe on recipetineats.com

sides

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Servings: 3

Nutritional Information

Calories:361 kcal

Ingredients

150g (5oz / 1 cup) wild rice (, uncooked (Note 1))

120g (4oz) baby rocket / arugula (, roughly chopped (~2 giant handfuls))

1 pomegranate (, seeds only (see video, Note 2))

100g (3.5oz) feta (, preferably soft Danish, crumbled (Note 3))

3/4 cup dried cranberries ((or similar))

3/4 cup roughly chopped toasted pecans

1 cup green onions (, sliced (or chopped red onion))

2 tbsp white wine vinegar ((or cider vinegar, or other clear-ish vinegar))

6 tbsp extra virgin olive oil

1/2 garlic clove (, minced)

1 tsp sugar

1/2 tsp salt

1/2 tsp black pepper

Instructions

Step 1
Boil 1 litre/quart+ of water in large saucepan (no need to be exact). Add rice, lower heat so it’s simmering gently. Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst).
Step 2
Drain then leave to steam dry and cool.
Step 3
Salad
Step 4
Shake Dressing in a jar, set aside for 15 minutes+.
Step 5
Place rocket, rice, cranberries, pecans and green onions in a bowl. Add some of the feta and pomegranate. Pour over most of the Dressing, toss gently.
Step 6
Transfer into serving bowl, top with remaining feta and pomegranate. Serve immediately.