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Wild rice salad

Wild Rice Salad

Helen Ridgeway Helen Ridgeway
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 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Salad, Side Dish
Servings 4
Calories 401 kcal

Ingredients
 

Salad Ingredients:

  • 1 cup wild rice or a mixture of rice (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

  • 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.

Nutrition

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