Wild rice and chorizo salad

  • 20 mins preparation
  • 45 mins cooking
  • Serves 8
  • Print


  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) white balsamic vinegar
  • 2 teaspoon caster sugar
Wild rice and chorizo salad
  • 1/2 cup (90g) wild rice
  • 1 1/2 cup (300g) long-grain brown rice
  • 1 tablespoon light olive oil
  • 2 corn cobs, kernels removed
  • 2 cured chorizo, halved lengthways, thinly sliced diagonally
  • 2 clove garlic, crushed
  • 1 red capsicum, cut into strips
  • 1 lebanese cucumber, halved lengthways, seeded, thinly sliced diagonally
  • 1 cup flat-leaf parsley leaves
  • 1 tablespoon grated lemon zest


Wild rice and chorizo salad
  • 1
    Rinse wild rice and cook in a large saucepan of salted boiling water for 15 minutes. Add brown rice and cook for 30 minutes, until rice is tender. Drain and set aside to cool.
  • 2
    Meanwhile, heat light olive oil in a frying pan on medium. Cook corn for 3-4 minutes, until just tender. Remove from pan. Add chorizo to same pan and cook for 3-4 minutes, until golden. Add garlic and cook for 30 seconds, until fragrant. Remove from pan and set aside.
  • 3
    To make dressing, place all ingredients in a screw-top jar and shake well. Set aside.
  • 4
    Place rice, corn, chorizo mixture, capsicum, cucumber, parsley and lemon zest in a bowl. Pour over half of dressing and toss to combine. Transfer to a large airtight container and refrigerate until required, along with remaining dressing.
  • 5
    Just before serving, pour dressing over salad and toss to combine.


It may seem like a lot of dressing, but the rice will soak it all up.

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