Wild Rice Salad – by Brian

My relationship with this simple but tasty recipe began when I found I had a spare turkey in my freezer. I know that sounds strange, and if you are not living in the United States then you might not understand the whole turkey/Thanksgiving deal, but the point here is that most supermarkets in November have outrageous deals on turkey – in this case it was buy one and then get one free. So nearly a year later I found the free turkey in the depths of my freezer and decided to smoke it in my Weber kettle BBQ. To go with it I wanted some summery side dishes and I found this recipe in my copy of ‘The Great Aussie Barbie Cookbook’ by Kim Terakes and decided to adapt it to my needs.

Ingredients – serves 6/8:

  • 1/2 cup dried cranberries (or raisins will do)
  • 2 tbsp white wine
  • 1 packet (250g/9oz) long grain and wild rice ( I used Uncle Ben’s Express)
  • 2/3 cup frozen sweetcorn kernels
  • 1/2 cup pine nuts
  • 1/2 cup slivered almonds
  • 1/3 cup extra virgin olive oil
  • 1/3 cup white wine vinegar
  • salt and pepper to taste
  • 3 spring (green) onions, white and pale green parts only, finely sliced
  • 1 small green capsicum (bell pepper), diced
  • 1 small red capsicum (bell pepper), diced
  • 1 cup coriander leaves (cilantro), chopped


  • Soak the cranberries in the wine for 30 minutes then drain and set aside.
  • Cook the rice according to the packet instructions – you should end up with a little over 1 cup. Drain (if necessary) and put aside to cool.
  • Cook the sweetcorn according to the packet instructions, drain and set aside to cool.
  • Lightly toast the almonds and pine nuts  in a dry non-stick frypan for a couple of minutes until lightly browned. Tip: keep an eagle eye on them as they will burn in a heartbeat.
  • Combine the olive oil and vinegar in a small jug, add salt and pepper to taste and whisk well. Pour into a large salad bowl.
  • Mix in the rice, cranberries, nuts and all the other ingredients and toss well in the dressing.
  • Serve and enjoy!
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One Response to Wild Rice Salad – by Brian

  1. Pingback: Recipe Round-up: Lighter options for a BBQ | Recipe Adaptors

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