Wild Rice Salad

Wild Rice Salad | Nadia Felsch

Wild Rice Salad
Prep time
Cook time
Total time
yield: 2
  • 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
  1. Rinse wild and red rice separately
  2. For the wild rice, add 1 ½ cups of water to a saucepan, bring to the boil
  3. For the red rice, add 2 cups of water to another saucepan, bring to the boil
  4. Once water is boiling, add rice to relevant saucepan and turn to medium heat on both
  5. Cook wild rice for 40 minutes, until al dente
  6. Cook red rice 30 minutes, until al dente
  7. Whilst rice is cooking, place a small frypan on med-high heat
  8. Once hot, add almonds and watch closely as they toast for a few minutes
  9. Remove from heat, allow to cool slightly and roughly chop
  10. Once rice is cooked, remove from heat and combine in a large bowl
  11. Add remaining ingredients, season to taste and serve warm
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.

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