Wild Rice Salad

  • 1 1/2 cups wild rice, rinsed and drained
  • Small handful fresh dill, finely chopped
  • Small handful fresh flat-leaf parsley, finely chopped
  • 1/2 cup fresh mint leaves, finely chopped
  • 1 bunch chives, finely chopped
  • 1 cucumber, diced
  • 1 red bell pepper, cleaned and diced
  • 1/4 cup radishes, shredded
  • 1/2 cup dried dates chopped
  • 1/2 cup sliced almonds
  • 1 lime, zested and juiced
  • 1 orange, zested and juiced
  • 1/4 cup olive oil
  • 1 teaspoon powdered cumin
  • Salt & Freshly ground pepper to taste


Cook the rice: Heat 4 1/2 cups of salted water to boiling. Add the wild rice and cover. Turn the heat to low and cook the rice for about 45 minutes or until the grains are tender and puffed. Pour the rice into a large bowl. 

Toss the rice with the lime zest, orange zest, dill, parsley, and mint. Add the cucumbers, red peppers, radish, dates and almonds and mix. 

Whisk together the olive oil, lime and orange juice, and cumin salt and pepper; drizzle over the rice mix and mix until evenly coated.

Best if let sit for atleast an hour before serving.

© Eat, Drink, and Carry a GPS 2013