Wild Rice Salad with Charred Tomato and Dill

by Jonathan Cheung

Yummy and simple summer BBQ side or even lunch on a picnic, prep ahead and serve at room temperature.

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  • 1 ½ cups/375mL Dainty Long & Wild Rice blend
  • Salt and Pepper
  • 2 cups/500mL Cherry Tomatoes
  • 1 handful Fresh Dill, chopped rough
  • 1 tbsp Fresh Thyme Leaves, chopped rough
  • 1 small Red Onion, sliced very thin
  • 3 tbsp Balsamic Vinegar
  • 2 tbsp Olive Oil
  • ½ cup/125mL Feta, crumbled



Cook the Dainty Long & Wild rice according to package instructions. When done, season generously with salt and pepper and pour the rice onto a baking sheet and spread out to cool.


Meanwhile, preheat a medium sized cast iron pan over medium high heat (NO OIL NECESSARY). When very hot, add the cherry tomatoes. Without tossing the tomatoes, allow them to blacken on one side, about 4-5 minutes. Give them a quick toss and allow to blacken the other side.


When tomatoes are done, pour into a large mixing bowl. Add the cooled rice, the herbs, red onion, balsamic and olive oil. Adjust seasoning with salt, pepper, and more vinegar if needed.


To serve, pour the rice salad onto a serving platter and sprinkle the feta over top.

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