Greek-style wild rice salad

  • 25 mins cooking
  • Serves 6
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Greek-style wild rice salad
  • 2 cup (400g) wild rice blend
  • 1 medium_piece (200g) red capsicum (bell pepper)
  • 1 medium_piece (150g) brown onion, quartered
  • 250 gram cherry tomatoes
  • 350 gram broccolini, halved crossways
  • 1/2 cup (80g) roasted pine nuts
  • 1 cup fresh flat-leaf parsley, coarsely chopped
  • 2 tablespoon lemon juice
Lemon and garlic yogurt dressing
  • 2 clove garlic, crushed
  • 300 gram yogurt
  • 1/4 cup (60ml) lemon juice


Greek-style wild rice salad
  • 1
    Make lemon and garlic yogurt dressing. Combine ingredients in small bowl.
  • 2
    Cook rice in large saucepan of boiling water, uncovered, until tender; drain. Place in large serving bowl.
  • 3
    Quarter capsicum, discard seeds and membranes. Cook capsicum, onion and tomatoes on heated, oiled grill plate (or grill or barbecue) until tender. Chop capsicum and onion coarsely.
  • 4
    Boil, steam or microwave broccolini until tender.
  • 5
    Combine capsicum, onion, tomatoes, nuts, parsley and juice with rice. Serve salad topped with broccolini then dressing.


Wild rice blend is a pre-made mixture of white long-grain and wild rices. It is available from most supermarkets.

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