This jewelled wild rice salad is packed with delicious flavours, including spring onions, pomegranates, maple, and cinnamon. It’s very easy to make, making it a versatile side dish you’ll return to again and again. Makes enough for four.
What you'll need
For the salad
- 200g wild rice
- A drizzle of olive oil
- 5 spring onions, thinly sliced
- 100g pomegranate seeds
- 30g parsley, roughly chopped
- 3 carrots, julienned or grated
For the dressing
- 3 tbsp olive oil
- 1½ tbsp sherry vinegar
- 2 tbsp maple syrup
- ½ tsp cinnamon
- ½ tsp allspice
- Salt and pepper
What to do
- Add the rice to a saucepan of salted water and cover with a lid. Bring to the boil, then reduce the heat and simmer for 30-35 minutes, until just cooked. Drain and refresh in cold water, before thoroughly draining once more. Transfer to the salad bowl and stir through a little olive oil.
- While the rice is cooking, make the dressing. Simply whisk together the olive oil, vinegar, maple, cinnamon, allspice, a pinch of salt, and plenty of black pepper.
- Once you’re ready to serve, add the spring onions, pomegranate seeds, parsley, and carrots to the salad bowl and toss to combine. Stir through the dressing, then taste to check the seasoning and adjust as needed.