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Delia Smith Brown and Wild Rice Salad Recipe

Delia Smith Brown and Wild Rice Salad Recipe

Delia Smith's brown and wild rice salad recipe is nutty, textured and full of flavour. A hearty, make-ahead salad perfect for gatherings and picnics.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 6 People
Course: Salad
Cuisine: American, British
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 150 g wild rice
  • 150 g brown rice
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper
  • 100 g dried cranberries
  • 100 g toasted pecans roughly chopped
  • 4 spring onions sliced
  • A large handful of fresh parsley chopped

Method
 

  1. Cook the wild rice for 40–45 minutes until tender. Drain.
  2. Cook the brown rice separately for 25–30 minutes until tender. Drain.
  3. Spread both rices out to cool completely.
  4. Whisk together olive oil, lemon juice, mustard, salt and pepper.
  5. Combine the cooled rices in a large bowl.
  6. Toss with the dressing.
  7. Stir in cranberries, pecans, spring onions and parsley.
  8. Rest for at least 15 minutes before serving.

Notes

Cook the wild and brown rice separately for the best texture in both.
Cool the rice fully before dressing to avoid a gluey texture.
Toasting the pecans deepens their flavour noticeably.
Rest the salad for at least 15 minutes before serving.
Not suitable for freezing due to the texture change in cooked rice.