Giant grains of wild rice mixed with garden peas, roasted courgettes and smothered in a lemon, garlic and parsley dressing. Served with flaked salmon, pomegranate seeds and runny poached eggs
If I’m going to have a salad I want it to be bursting with flavour and crammed full of goodness. I’ve had my fair share of lettuce and cucumber and theres only so many ways to tart up a bowlful of greenage. But salad season is definitely creeping back in, spring is here and summer is pretty much in sight. So heres to being salad-prepared and having a few interesting options ready to go.
Watch how to make Giant Wild Rice Salad
I do love a good grain in a salad, theres so many different ones about that I often have a cupboard full of packets of this and bags of that, with initial good intentions of course. However, when it comes to interesting grains I find theres a couple that I rely on and use again and again. My first love when it comes to grain-obsession is quinoa, I’m a massive fan of quinoa!! So simple and easy to cook and its definitely always a good fall back for a quick tea. Have a look at my chicken satay and quinoa salad recipe here.
My second favourite and most cooked-with-grain is wild rice!
Its wholegrain, gluten free, and higher in fibre and protein than your standard rice – this is a great option if your looking for a dish packed full of nutrients. I love the colour as well – it really makes for an interesting dish. Even if the rice isn’t the star of the show, its still looks pretty awesome in a side dish, like in my Italian chicken stew with parsley and sea salt wild rice.
Wild rice salad
For this dish I used giant wild rice! I was quite pleased with myself when I spotted giant wild rice in the supermarket and I just had to try it in a salad. The giant wild rice that I found was from the Tilda range. It really makes a great contrast in both texture and colour to the pastel pink of the chunky salmon and the vibrant green of the sweet peas. Basically – I’m enjoying everything about this wild rice salad.
Any good salad most definitely starts and ends with an incredible dressing. For this recipe I went for a simple 4 ingredient dressing. But be warned – it really packs a punch. Mainly the strong flavour is from the freshly chopped raw garlic and parsley, another nutritious addition to this recipe. However, if you’re easily overpowered by strong garlicky flavours then I recommend gently frying the chopped garlic in oil for a minute or so and then draining and cooling before adding to this dressing. If you’re a fan of garlic and fancy warning off a few vampires then get plenty of garlic minced in with the fresh parsley. The smell of the combined freshly chopped parsley and garlic together is simply amazing!
As this dish is very nutrient dense I thought I’d really go all out and add in a few more essential amino acids with some lovely runny eggs. Runny egg yolk and rice goes so well together – especially with all that garlic as well. I can’t tell you how many times we have poached eggs and rice for tea in our house. Its usually a kedgeree breakfast tea, I so love this kedgeree recipe!
Nutritious wild rice salad
So, if you’re after a rice salad recipe to add to your summer collection, which is tasty, filling and super good for you, then this is the recipe for you!
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I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #cookonceeattwice by searchingforspice and #recipeoftheweek hosted by amummytoo.