Amelia Grace Wild rice on its own can be a little intense, and brown rice on its own can be a little plain, but combined together, they make one of my favourite base ingredients for a hearty, textured salad.
This is a proper substantial salad, the sort that holds up well made ahead of time and actually improves as the flavours settle.
The combination of brown and wild rice gives you a lovely mix of textures — the wild rice adds a slight chewiness and nutty depth, while the brown rice keeps things a little softer and more familiar.
Why Cooking the Two Rices Separately Gives a Better Result
Brown rice and wild rice have quite different cooking times, and treating them as one and the same is where a lot of rice salads go wrong.
Wild rice typically takes considerably longer to cook than brown rice and needs more water to become properly tender, while brown rice can turn mushy and overcooked if left in the pot for as long as wild rice needs.
Cooking them separately, each in their own pan with their own timing, means both end up perfectly cooked — the wild rice with a slight bite and split grains, the brown rice tender but not falling apart — rather than one being right while the other is either undercooked or overdone.
Ingredients for Delia Smith Brown and Wild Rice Salad
- 150g wild rice
- 150g brown rice
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
- 100g dried cranberries
- 100g toasted pecans, roughly chopped
- 4 spring onions, sliced
- A large handful of fresh parsley, chopped
How to Make Delia Smith Brown and Wild Rice Salad — Step by Step
Step 1 — Cook the Wild Rice
Rinse the wild rice, then cook in plenty of boiling salted water for 40–45 minutes, until the grains have split and are tender with a slight bite. Drain well.
Step 2 — Cook the Brown Rice
Rinse the brown rice and cook in a separate pan of boiling salted water for 25–30 minutes, until tender but not mushy. Drain well.
Step 3 — Cool Both Rices
Spread both rices out on a large tray to cool completely and stop them sticking together as they cool.
Step 4 — Make the Dressing
Whisk together the olive oil, lemon juice, Dijon mustard, salt and pepper.
Step 5 — Combine the Rices
In a large bowl, combine the cooled wild rice and brown rice.
Step 6 — Dress the Rice
Pour over the dressing and toss well to coat evenly.
Step 7 — Add the Remaining Ingredients
Stir in the dried cranberries, toasted pecans, spring onions and chopped parsley.
Step 8 — Rest Before Serving
Leave to sit for at least 15 minutes before serving, to let the flavours meld together.
My Top Tips for the Best Delia Smith Brown and Wild Rice Salad
Cook the two rices separately. This is genuinely the key to getting both perfectly cooked, rather than one being undercooked while the other turns mushy.
Cool the rice fully before dressing. Warm rice can make the dressing separate and the salad turn slightly gluey, so give both rices proper time to cool.
Toast the pecans before adding. A few minutes in a dry pan deepens their flavour considerably and adds a lovely bit of extra crunch.
Let the salad rest before serving. Those 15 minutes give the rice time to properly absorb the dressing, making a real difference to the overall flavour.
Make it a day ahead if you can. This salad actually improves overnight in the fridge, as the flavours have more time to settle together.
Serving Suggestions
Serve as a hearty side alongside grilled chicken, salmon, or roasted vegetables, or as a light lunch on its own with a bit of crumbled feta scattered over. It’s also excellent for picnics and packed lunches, as it holds up well without wilting.
How to Store Delia Smith Brown and Wild Rice Salad
In the fridge: Store in an airtight container for up to 3 days. Bring back to room temperature for about 20 minutes before serving for the best flavour.
At room temperature: Fine for a few hours at a picnic or gathering.
In the freezer: Not suitable — the texture of cooked rice changes considerably once frozen and thawed, becoming mushy and unpleasant.
Delia Smith Brown and Wild Rice Salad Recipe
Ingredients
Method
- Cook the wild rice for 40–45 minutes until tender. Drain.
- Cook the brown rice separately for 25–30 minutes until tender. Drain.
- Spread both rices out to cool completely.
- Whisk together olive oil, lemon juice, mustard, salt and pepper.
- Combine the cooled rices in a large bowl.
- Toss with the dressing.
- Stir in cranberries, pecans, spring onions and parsley.
- Rest for at least 15 minutes before serving.
Notes
Frequently Asked Questions About Delia Smith Brown and Wild Rice Salad
Can I cook the rices together to save time?
It’s not recommended, as they have quite different cooking times, and you’ll likely end up with either undercooked wild rice or mushy brown rice. Cooking them separately gives the best texture for both.
Can I make this salad ahead of time?
Yes, this is actually a great make-ahead salad — it keeps well in the fridge for up to 3 days and often tastes even better the next day.
Can I use only one type of rice instead of both?
Yes, though you’ll lose the lovely contrast in texture that makes this salad interesting. If using just one, wild rice gives a chewier, nuttier result, while brown rice alone is softer and milder.
What can I use instead of pecans?
Walnuts or toasted almonds both work well as an alternative, following the same toasting method.
