Wild rice salad

Wild rice salad with fresh herbs, dried apricot and mixed nuts.

Serves 6 | Cook 25 Minutes | Super Easy


  • 400 g mixed rice, such as Camargue, wild, long-grain

  • 150 g mixed nuts

  • ½ a bunch of fresh basil, (15g)

  • ½ a bunch of fresh mint, (15g)

  • 75 g dried apricots

  • extra virgin olive oil


Cook the rice according to the packet instructions until tender. Drain, then allow to cool.

Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots.

Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.


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