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Wild Rice Salad on a bowl with a napkin

Wild Rice Salad

  • Author: caroline
  • Total Time: 1 hour
  • Yield: 1 1x
  • Diet: Vegan


A healthy and fresh wild rice salad that combines nutty rice with crisp ingredients, all bound in a coconut lime dressing. Perfect as a side dish! 

The default recipe serves one as a very generous portion.



For the salad:

  • 65g / 1/3 cup uncooked wild rice
  • 68 toasted cashew nuts, roughly chopped
  • 1/2 small red onion, thinly sliced
  • 50g / 1/4 cup pomegranate seeds
  • 1/2 small cucumber, deseeded and diced
  • 1/2 yellow pepper, deseeded and diced
  • small handful rocket/argula

For the dressing:

  • 1 tsp coconut oil (warm the bottle under some warm water if it has solidified)
  • 1 tsp olive oil
  • 1 tsp lime juice
  • 1/2 tsp red wine vinegar
  • few sprigs of fresh coriander, finely chopped


  1. Firstly, cook the rice. Rinse well in cold water and then add to a pan. Add triple the volume of water (1 cup water for every 1/3 cup rice) and bring to the boil. Once the rice is boiling reduce the heat to a simmer and cook for around 45 minutes. The cooked texture should be chewy and you will see that some of the grains have burst open. 
  2. While the rice is cooking make the dressing. Combine all ingredients into a jar, seal with a lid and shake well. Alternatively, whisk well in a bowl. 
  3. Toast the cashew nuts in a small dry frying pan until lightly golden.
  4. Drain the rice when cooked and add to a large bowl. Add the pepper/capsicum, cucumber, red onion, pomegranate seeds and rocket/arugula. 
  5. Pour over the dressing and toss everything together and transfer to a plate or platter. Scatter the cashew nuts over the top. 


  1. You can use precooked wild rice to speed up the cooking time
  2. If you want to make this in advance then it can be kept in the fridge for up to 4 days. I recommend not adding the rocket/arugula and dressing until you are about to serve the dish. The cucumber will be fresher if you avoid adding this until you are going to eat. 
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Hob / Stove
  • Cuisine: Rice


  • Serving Size: 1
  • Calories: 460
  • Fat: 15g
  • Carbohydrates: 73g
  • Protein: 9g

Keywords: salad, rice, healthy, pomegranate, cashews, side dish, lunch, starter, vegetarian, vegan