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Wild Rice Salad

Wild Rice Salad
24/10/2012 Mike

Serves 4


  • 250g wild rice
  • 70g peeled pistachio
  • 130g soft dried apricot, soaked in hot water for 5 minutes
  • 1 small bunch of mint, leaves picked
  • 1 small bunch of rocket
  • 3 spring onions, roughly chopped
  • Zest and juice of 1 lemon
  • 1 tbsp olive oil
  • 1 tbsp flax/linseed oil
  • 1 large clove of garlic, crushed
  • Sea salt and freshly ground black pepper


Place the rice in a large pot and cover with water, bring to the boil then reduce the heat and cook for 30-40 minutes, depending on the variety, or until the rice is cooked aldente. Drain and rinse under cold water. While the rice is cooking, roast the pistachio in a dry pan over a medium heat for a few minutes taking care not to burn. Coarsely chop them with scissors. Drain the apricot and coarsely chop.
In a bowl mix the rice, apricots and pistachios. Add the rest of the ingredients, toss well and season with salt and pepper to taste.