Wild Rice Salad Recipe

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  • Wild Rice – 225 gms
  • Water – 900 ml
  • Yellow Pepper – 1, skinned, deseeded and thinly sliced
  • Red Pepper – 1, skinned, deseeded and thinly sliced
  • Orange Pepper – 1, skinned, deseeded and thinly sliced
  • Cucumber – 1/2, halved lengthways and sliced
  • Orange – 1, peeled, pith removed and cubed
  • Ripe Tomatoes – 3, cut into chunks
  • Red Onion – 1, finely chopped
  • Flat-leaf Parsley – handful, chopped

For the Dressing:

  • Garlic – 1 clove, crushed
  • Balsamic Vinegar – 1 tblsp
  • Extra Virgin Olive Oil – 2 tblsp
  • Salt and Pepper


  1. Put the wild rice and water into a large pan and bring to the boil.
  2. Stir, cover and simmer for about 40 minutes or until the rice is firm to bite.
  3. Uncover the rice for the last few minutes to allow any excess water to evaporate.
  4. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
  5. Add extra vinegar, oil or seasoning if required.
  6. Drain the rice and turn into a large bowl.
  7. Pour over the dressing and mix in.
  8. Then mix in the chopped peppers, cucumber, orange, tomatoes, red onion and parsley.
  9. Serve.

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