Wild Rice Salad


Do I have your attention yet? Good. Let me introduce you to my new favourite dish.

Wild Rice Salad! Featuring our famous greek dressing.

Now, let’s pause for a moment to talk about this dressing. I LOVE this dressing. It is my absolute favourite, we use it for all salads [okay, minus Ceaser…you just don’t mess with Ceasar salad].

First, collect all your ingredients! We use fresh basil and oregano for this recipe. If using dried, add more, and I honestly don’t know how much more, you’d have to experiment with that.

It looks like a lot of ingredients but trust me! It is exactly like those greek pasta salad dressings you get at a restaurant and no where close to the bottled ‘greek dressing’ you can buy from the grocery store.


Put everything in a reusable container [we use an old clean salsa jar 😉 ] and shake to combine… note: cut up the herbs nice and tiny!

Greece was my favourite vacation I’ve had [been there twice!] and the food was probably my favourite thing about it. What I would give to go back *daydreaming*.

Now store the dressing in the fridge – should last a few weeks in there. Remember, the olive oil will solidify in the fridge, so take it out a few minutes [maybe 10?] before you want to use it to ‘un-solidify’ your dressing [very technical term 😉 ].


Next you want to cook your rice, and you want a 1/2 cup uncooked. Now wild rice is rather expensive, so I do half wild rice and half a wild rice ‘blend’ that I got at the grocery store. It is completely up to you. I like the different textures of the different rices. I get this one. Fun fact, wild rice is actually a long grain, not a rice, but it does cook the same way…just for a bit longer that’s all, so don’t try and rush it. Once the rice is cooked, drain it and cool in fridge.


While the rice is simmering away, it’s time to peel [is that the right word? de-seed? anyways] the pomegranate. I find the best way is to do under running water in a strainer. I also use a bowl full of water at the end to submerge as the pomegranate seeds will sink and all the pithy ‘stuff’ will float. It makes it easy to skim off and throw away.


Next dice half a red onion, or about 1 cup diced. The taste of raw onions throws off my stomach a bit so I soak them in ice water [aka put ice cubes and water in a bowl] for 10 minutes. It really helps to take that edge off without losing the crunch or flavour.


Other ingredients include: 5oz of argula and spinach [half and half] – note: salad at the grocery store usually comes in 5 oz containers so I buy one of argula and one of spinach and then I have enough salad left for the rest of the week. You also want finely diced feta cheese [1 cup] and finely diced chopped walnuts [100g or 3/4 cup].

Now for the rice, I went to the bulk store, but the walnuts! Well I actually found them cheaper at the grocery store pre-chopped so make sure to keep an eye out for things like that!

Combine everything in a big bowl with a bit of the dressing [it makes a lot of extra dressing – yaay more dressing for future salads 🙂 ]. You can also prepare all the components the day before or so and just combine before eating.


Enjoy as a side, main, potluck, or BBQ dish 🙂

Wild Rice Salad


The Salad

  • 1/4 cup uncooked wild rice + 1/4 cup uncooked rice blend [or full 1/2 cup of wild rice]
  • 1 pomegranate
  • 5oz container of salad [1/2 arugula, 1/2 spinach]
  • 100g [or roughly 3/4 cup] of chopped walnuts
  • 1 cup of finely chopped feta cheese
  • 1/2 a red onion, diced [roughly 1 cup diced]

The Dressing

  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tsp garlic powder
  • 2 tsp finely diced fresh oregano
  • 1 tsp finely diced fresh basil
  • 1/2 tsp sea salt
  • Freshly ground pepper to taste
  • 1 tsp onion powder
  • 1/2 tsp dijon mustard
  • squirt of lemon juice


  1. Cook 1/2 cup of rice, drain and cool in fridge.
  2. Combine all dressing ingredients in jar and shake to combine. Remember to dice the fresh herbs finely.
  3. Dice half a red onion and 1 cup of feta cheese
  4. Soak the onions in an ice water bath for 10 minutes to remove the ‘harshness’
  5. Combine all [with 5 oz of argula and spinach, and walnuts as well] with some of the dressing and serve 🙂

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This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things.


2 thoughts on “Wild Rice Salad

  1. Sounds delicious, love the different flavour and textures. Especially with the addition of pomegranate.

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is WORK DAY EATING which includes any recipe or food experience suitable for the work day such as lunch, snacks or easy meals.

    More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/


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