Long & Wild rice salad

by Jonathan Cheung

Put your rice cooker to work while you prep the rest and this beautiful healthy salad will be ready in no time. Make it seasonal using any fresh vegetables on hand.

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Long and Wild rice salad 2019


  • 1 cup/250mL Dainty Long & Wild rice blend
  • 2 cups/500mL Water or Vegetable broth
  • Sprig of Rosemary or Thyme
  • 1 tbsp Olive oil
  • 2 sticks of Celery, washed and diced
  • 1 Red Bell Pepper, seeded and diced
  • 1 cup of String Beans, washed and chopped into 1 inch pieces
  • 8 plump Cherry Tomatoes, halved
  • 1 cup or 2 big fistfulls of Arugula or Baby Spinach leaves, washed
  • Garnish - fresh herbs, chopped (thyme, rosemary, basil, sage, parsley)


  • 1 tbsp Dijon mustard
  • 3 tbsp Rice Vinegar
  • 4 tbsp Extra Virgin Olive Oil
  • 1 Clove of Garlic, crushed and chopped
  • Salt & Pepper



Add the rice, water or stock, fresh herb sprig and 1 tbsp olive oil to your rice cooker and turn it on.


Prepare the salad dressing by whisking the ingredients together in a bowl and set aside.


Wash and prepare your vegetables and place in a large bowl.


When rice is cooked, remove the herb sprig from the cooker, fluff the rice and let it sit for 10 minutes with the cover removed to cool.


Toss the cooled rice with the fresh veggies, and add the vinaigrette. Garnish with fresh herbs and serve.

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