A Truly Satisfying Brown and Wild Rice Salad
A truly satisfying and versatile salad, combining the nutty chew of brown and wild rice with a vibrant, zesty dressing. Perfect for lunches, picnics, or as a sophisticated side dish.
There is something deeply reassuring about a good rice salad. It’s not one of those flimsy, of-the-moment dishes; rather, it’s a steadfast and reliable component of the modern cook’s repertoire. It can be a light lunch in its own right, a handsome side dish for a barbecue, or a brilliant addition to a packed lunch or picnic hamper. The key, as with so many things, is in getting the details absolutely right.
This particular version, which combines the wholesome, nutty character of brown rice with the distinctively chewy, almost smoky flavour of wild rice, is a personal favourite. The two grains together create a wonderful textural contrast that is the very foundation of a successful salad. We are not aiming for a soft, fluffy pilaf here, but something with bite and substance, a canvas ready to accept other flavours and textures.
What truly elevates this from a simple mixture of grains to a proper, finished dish is, of course, the dressing and the additions. A sharp, well-emulsified vinaigrette is essential to cut through the earthiness of the rice, while carefully chosen vegetables, nuts, and perhaps a touch of dried fruit, provide crunch, freshness, and little bursts of flavour. This is how you build a salad that people will remember and request again.
Why You'll Love This Recipe
- The combination of brown and wild rice provides a superior texture and a more complex, nutty flavour profile than using a single type of rice.
- The simple, classic vinaigrette is perfectly balanced to complement, not overpower, the earthy grains and fresh ingredients.
- This recipe is designed to be made ahead, as the flavours actually improve and meld together after a few hours, making it ideal for entertaining or meal prep.
Ingredients
- 110g (4 oz) long-grain brown rice
- 50g (2 oz) wild rice
- 1 litre (1¾ pints) vegetable or chicken stock (a good quality cube is fine)
- 4 spring onions, trimmed and finely sliced
- 1 stick of celery, de-stringed and finely diced
- 75g (3 oz) pecan nuts, toasted and roughly chopped
- 50g (2 oz) dried cranberries or apricots, chopped
- A small handful of fresh flat-leaf parsley, finely chopped
- For the Vinaigrette:
- 6 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon clear honey or maple syrup
- Salt and freshly ground black pepper
Equipment Needed
Medium heavy-based saucepan with a tight-fitting lid · Fine-mesh sieve · Large baking tray or platter · Large mixing bowl · Small bowl or jam jar for the dressing · Whisk · Chopping board and sharp knife
Step-by-Step Instructions
- First, cook the rice. It's very important to give both types of rice a thorough rinse under cold running water. Place a sieve over a bowl and wash them until the water runs clear. This removes excess starch which can make the finished salad sticky.
- Place the rinsed brown and wild rice into a medium, heavy-based saucepan with the stock. Bring it to the boil, then give it one stir, reduce the heat to your lowest possible setting, and place a tight-fitting lid on top.
- Leave the rice to simmer very gently for 45 minutes. It is crucial that you do not lift the lid during this time. After 45 minutes, turn off the heat and leave the pan, still covered, to stand for a further 5-10 minutes. This allows the steam to finish cooking the grains perfectly.
- Once rested, remove the lid and fluff the rice with a fork. You'll find the stock has been completely absorbed. Spread the cooked rice out onto a large baking tray or platter to cool down as quickly as possible. This prevents it from overcooking and becoming mushy.
- While the rice is cooling, prepare the vinaigrette. In a small bowl or jam jar, whisk together the olive oil, lemon juice, Dijon mustard, and honey. Season generously with salt and freshly ground black pepper. Whisk or shake until it is well combined and has emulsified.
- Now, assemble the salad. In a large mixing bowl, combine the completely cooled rice with the sliced spring onions, diced celery, toasted pecans, dried cranberries, and chopped parsley.
- Pour about two-thirds of the vinaigrette over the salad and toss everything together very gently, being careful not to break up the grains of rice. Have a taste. You may find it needs the rest of the dressing, or a little more salt or pepper.
- For the best flavour, cover the salad and allow it to sit at room temperature for at least 30 minutes before serving. This gives the flavours time to mingle beautifully.
Delia's Notes from the Kitchen
A final thought on seasoning. Rice, especially a blend like this, requires confident seasoning. Don't be timid with the salt and pepper in your dressing. After you've mixed everything, taste it. Then taste it again. It's this final adjustment that will transform a good salad into a truly great one. The quality of your olive oil will also shine through here, so use the best you feel you can.
How to Store & Reheat
The salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavours will continue to develop. It is best served at room temperature, so remove it from the fridge about 30-40 minutes before you plan to eat it. Do not reheat this salad.
Frequently Asked Questions
Can I use just brown rice if I can't find wild rice?
Yes, you can, but you will miss the wonderful chewy texture and nutty flavour that wild rice provides. If you do use only brown rice, you will need about 175g in total and should follow the cooking instructions for that specific grain, as cooking times may vary.
How do I prevent my rice salad from becoming mushy?
The key is twofold: first, do not overcook the rice and resist the urge to peek while it simmers. Second, cool the rice quickly and completely by spreading it on a baking tray before you add the dressing or any other wet ingredients.
Can I make the dressing ahead of time?
Absolutely. The vinaigrette can be made and stored in a sealed jar in the refrigerator for up to a week. Just give it a good shake to re-emulsify before you use it.
What other vegetables or herbs could I add?
This recipe is a wonderful base for experimentation. Finely diced red pepper adds colour and sweetness, grated carrot adds freshness, and other herbs like mint or dill would also be delicious. Just be sure to keep the additions finely chopped to match the scale of the rice.
Is this salad gluten-free?
Yes, provided you use a gluten-free stock cube or homemade stock, all the ingredients in this recipe are naturally gluten-free. Always check the labels on your packaged ingredients to be certain.