Wild Rice Salad

Number 14 in my series of Fifty Fantastic Salads is this Wild Rice Salad. Full of flavour and easy to throw together, it’s a great one to bring to a summer gathering or barbecue.

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Prep Time 5

Cook Time 35

Total Time 40

Course Salad, Side Dish

Servings

Calories 401 kcal

Ingredients

Salad Ingredients:

1 cup wild rice mix (225g)
1 red bell pepper
2 medium tomatoes
8-10 sun-dried tomatoes
⅓ cup pecans (35g)
Seeds of a pomegranate
Small handful of fresh coriander

Dressing ingredients:

3 tbsp extra virgin olive oil
3 tbsp apple cider vinegar
1 tsp French mustard
Salt and pepper
1 tbsp maple syrup optional

Instructions

Cook the rice according to the packet instructions. The wild rice mix I used took 35 mins.
Whilst the rice is cooking chop the pepper, both tomatoes and pecans into bite-sized pieces. Deseed the pomegranate and finely chop the coriander.
Add the dressing ingredients to a jar and shake well to mix.
Once the rice is ready, allow to cool slightly and add to the serving bowl. Pour over the dressing, mix everything together and serve.

Notes

I use a mixture of red, brown and wild rice for this recipe. Just using wild rice can be expensive.
This will store in the fridge for about 4 days.
I don’t recommend freezing.
The nutritional information is based up the recipe serving 4 but depending on portion sizes this could stretch to 6 as a side.

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Nutrition

Calories: 401kcalCarbohydrates: 54.5gProtein: 7.9gFat: 17.2gSaturated Fat: 2.4gFiber: 4.3g

Keyword wild rice

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