Wild Rice Salad
This vibrant and wholesome wild rice salad brings together nutty Tilda Giant Wild Rice with a medley of fresh, seasonal greens like asparagus, broad beans, and peas. Tossed with crumbled feta, crunchy pistachios, and a fragrant mix of mint, parsley, and basil, the dish is elevated with a simple yet zesty dressing of olive oil, honey, and lemon juice. The result is a colorful, satisfying salad that's perfect served warm or at room temperature, ideal as a light lunch, side dish, or centrepiece for a spring or summer spread.
- 31 - 60 Minutes
- Easy
- 4 People
Method
Ingredients
Ingredients
- 250g Tilda Giant Wild Rice
- 900ml water
- 1 bunch asparagus, tips in tact and stalks cut into 3cm pieces
- 50g broad beans
- 50g peas
- 75g feta, crumbled
- 20g pistachio, chopped
- Handful chopped mint, chopped
- Handful chopped parsley, chopped
- Handful chopped basil, chopped
- 2 tbsp olive oil
- 2 tbsp honey
- Juice from half a lemon
How to make Wild Rice Salad
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Put the rice in a saucepan and add 900ml boiling water. Bring to the boil, cover, turn down to a low simmer and cook for 45 - 50 mins. Remove from the heat and rest for a further 5 mins. The rice will be fluffy but still retain a bit of bite.
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Meanwhile, add the asparagus and broad beans to a pan of salted water and cook for 3 minutes, then add in the peas for a further minute. Drain and refresh in cold water.
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In a large bowl, add the rice, vegetables, feta, pistachios and herbs, plus the olive oil, honey and lemon juice and toss to combine. Transfer onto a plate / platter and finish with more olive oil if liked.