• Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in December?

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Wild rice salad with roasted hazelnuts



    • 1 large eshallot, diced
    • 2cm ginger, finely chopped
    • 1 clove of garlic, finely chopped
    • 200g wild rice, or any other fun rice such as purple rice, black etc…
    • 1/2 cup of hazelnuts, roasted
    • 1/2 cup of parsley, roughly chopped
    • 1/2 cup mint, roughly chopped
    • Handful of rocket leaves
    • 1 tsp preserved lemon, finely chopped
    • Half a lemon for dressing
    • Salt and pepper for seasoning

    Cranberry dressing

    • 1/3 cup cranberries
    • 2 tbsp olive oil
    • 2 tbsp white wine vinegar
    • Salt and pepper to season

    Wild rice salad with roasted hazelnuts

    Wild rice salad with roasted hazelnuts thumbnail 1


    Firstly, rinse and clean your rice well in water.

    In a saucepan, fry the shallots, ginger and garlic for a few minutes until the shallots become translucent. Add the rice and double the amount of water as rice.

    Cook and stir for around 20 minutes until rice is fully cooked. Season well with salt.

    While the rice is cooking, prepare your other ingredients and make the dressing.

    To prepare the dressing, place the cranberries in a cup with very hot water and let them stand and absorb the water for 10 minutes.

    Drain the cranberries, reserving 1/2 cup of the water for the dressing. Mix cranberries and the reserved cranberry water with the other dressing ingredients.

    Once rice has cooked, place in a sieve and run hot water through the rice to remove any of the glutinous bits.

    In a serving bowl, mix all remaining ingredients together. Serve with dressing and enjoy!

    Submitted by
    Katinka Day

    Tips and Tricks

    • Cooked rice can be frozen and saved for another meal. We recommend consuming within 2 weeks of freezing for maximum taste and to avoid freezer burn.

    • Fresh ginger lasts about a month in the fridge. Once it is chopped, try adding a little dry sherry and store it in a sealed jar in the fridge. It will last 2-3 months and once the ginger is gone, the sherry can be used to flavor other recipes.

    • Keep mint in a glass of water, like a bouquet of flowers and store in your fridge wrapped in a plastic bag. Mint should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.

    Wild rice salad with roasted hazelnuts was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe