Wild Rice Salad
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 2
Ingredients
- ½ cup wild rice
- ⅓ cup red rice
- ⅓ cup raw almonds
- 1 cup fresh parsley leaves, roughly chopped
- ½ cup fresh mint leaves, roughly chopped
- 8 cherry tomatoes, quartered
- 1 ½ tablespoons fresh lemon juice
- 1 ½ tablespoons olive oil
- ½ cup quality fetta cheese
- Salt and pepper
Instructions
- Rinse wild and red rice separately
- For the wild rice, add 1 ½ cups of water to a saucepan, bring to the boil
- For the red rice, add 2 cups of water to another saucepan, bring to the boil
- Once water is boiling, add rice to relevant saucepan and turn to medium heat on both
- Cook wild rice for 40 minutes, until al dente
- Cook red rice 30 minutes, until al dente
- Whilst rice is cooking, place a small frypan on med-high heat
- Once hot, add almonds and watch closely as they toast for a few minutes
- Remove from heat, allow to cool slightly and roughly chop
- Once rice is cooked, remove from heat and combine in a large bowl
- Add remaining ingredients, season to taste and serve warm
Notes
A wonderful gluten-free option that’s simple to make for a quick lunch in the morning or a simple dinner.
TOP TIP - The trick is to prep the rice ahead of time to make this recipe ready in a flash!
This recipe is delicious alone, as a side or served with avocado, hard boiled eggs, tuna or lamb strips.
If you’re unable to locate either rice variety, brown rice can be used.
TOP TIP - The trick is to prep the rice ahead of time to make this recipe ready in a flash!
This recipe is delicious alone, as a side or served with avocado, hard boiled eggs, tuna or lamb strips.
If you’re unable to locate either rice variety, brown rice can be used.
