Brown and wild rice salad combines two nutty grains with crisp vegetables, dried fruit, and a vinegar dressing. With toasted walnuts adding crunch, Delia Smith Brown and Wild Rice Salad Recipe makes a colourful cold salad for buffets, lunches, and family meals.
Ingredients
This recipe makes approximately 12 buffet servings.
For the Rice:
225ml (8 fl oz) brown basmati rice
120ml (4 fl oz) wild rice
1 dessertspoon groundnut or sunflower oil
450ml boiling water for the brown rice
225ml boiling water for the wild rice, plus extra if needed
Salt, to taste
For the Salad:
50g dried cranberries
50g walnuts, roughly chopped
3 spring onions, finely sliced
7.5cm piece of cucumber, diced
3 medium ripe tomatoes, skinned and chopped
1 small red or yellow pepper, diced
1 red eating apple, cored and chopped
For the Dressing:
1 garlic clove, crushed
1 teaspoon sea salt
1 teaspoon mustard powder
3 tablespoons Champagne vinegar or white wine vinegar
6 tablespoons extra virgin olive oil
Freshly ground black pepper
How to Make Delia Smith Brown and Wild Rice Salad
Step 1: Cook the Brown and Wild Rice
Rinse both types of rice separately under cold running water. Place two saucepans over medium heat and divide the groundnut oil between them.
Add the brown basmati rice to one pan and the wild rice to the other. Stir each for about a minute, coating the grains lightly with oil.
Pour 450ml boiling water over the brown rice and 225ml over the wild rice. Add a little salt to each pan, bring to a gentle simmer, and cover with lids.
Cook the brown basmati for approximately 40–45 minutes and the wild rice for 45–60 minutes. The brown rice should be tender but slightly firm, while the wild rice should begin splitting open and become pleasantly chewy.
Check the wild rice occasionally and add more boiling water if necessary. Drain any remaining liquid once both varieties are cooked.
I prefer cooking them separately because wild rice often takes longer. It also prevents the brown basmati from becoming too soft while waiting for the wild rice to finish.
Step 2: Prepare the Vegetables and Dressing
While the rice cooks, prepare the remaining ingredients.
Toast the chopped walnuts in a dry frying pan over medium-low heat for 3–5 minutes, stirring frequently. Remove them as soon as they smell fragrant and begin turning golden.
Slice the spring onions thinly, dice the cucumber and pepper, and chop the tomatoes into small pieces. Core the apple and cut it into similar-sized pieces.
For the dressing, crush the garlic with the sea salt to form a smooth paste. Add the mustard powder and vinegar, then gradually whisk in the olive oil.
Season with freshly ground black pepper. Taste the dressing before adding it to the rice. It should have a noticeable sharpness without tasting harsh.
Step 3: Mix and Serve the Rice Salad
Transfer the cooked rice to a large mixing bowl and gently separate the grains with a fork.
Add about half the dressing while the rice remains warm. Stir carefully so the grains absorb the flavours without becoming crushed.
Spread the rice across a shallow dish and cool it quickly before refrigerating. Once completely cool, return it to the mixing bowl.
Add the cucumber, tomatoes, pepper, spring onions, apple, cranberries, and toasted walnuts. Pour over the remaining dressing gradually, mixing everything gently.
Taste and add a little salt, pepper, or vinegar if necessary.
For serving, I think Delia Smith Brown and Wild Rice Salad Recipe tastes best lightly chilled, with the individual grains still separate and the vegetables freshly chopped. Transfer it to a wide serving bowl and scatter a few reserved walnuts and spring onions over the top.
What to Serve With Delia Smith Brown and Wild Rice Salad
This rice salad has enough texture and flavour to accompany several types of main dishes. Its vinegar dressing also provides a pleasant contrast to richer foods.
Roast Chicken: Warm roast chicken goes particularly well with the nutty rice, sweet cranberries, and crunchy vegetables. Serve with a little lemon on the side.
Grilled Salmon: Salmon pairs nicely with brown and wild rice. The vinegar dressing balances the richness of the fish without needing an additional sauce.
Roast Lamb: Slices of roast lamb served with this salad make a satisfying lunch. Garlic, rosemary, and thyme are especially good seasonings for the meat.
Cold Meat Platters: Ham, turkey, and leftover roast chicken all suit this salad. It is a useful choice for buffets because it can be prepared before serving.
Green Salad: A bowl of lettuce with a light lemon dressing adds freshness. Keep the seasoning simple because the rice salad already contains plenty of different flavours.
Delia Smith Brown and Wild Rice Salad Nutrition Information
The following nutritional values are estimates per serving, based on dividing the finished salad into 12 portions.
Nutrient | Amount per serving |
|---|---|
Calories | 220 kcal |
Protein | 4g |
Carbohydrates | 24g |
Fat | 12g |
Fibre | 3g |
Sugar | 6g |
Brown rice supplies carbohydrates and fibre, while wild rice contains protein and minerals. Walnuts contribute unsaturated fats, and the fresh vegetables provide additional fibre and vitamins.
The final nutritional values depend on the serving size and how much dressing is used.
FAQs
Can I Make Brown and Wild Rice Salad the Day Before?
Yes. Cook and cool the rice quickly, then refrigerate it in a covered container. Add the dressing and other ingredients once the rice has cooled. For the best texture, leave the apple and walnuts until shortly before serving. Eat the cooked rice within 24 hours.
Can I Replace Wild Rice With Brown Rice?
Yes, although the finished salad will have a softer and more uniform texture. Wild rice has a distinctive chewy texture and slightly earthy flavour, so I recommend keeping some if possible.
Can I Use Another Type of Vinegar?
White wine vinegar is a good replacement for Champagne vinegar. Apple cider vinegar also works, although it gives the dressing a slightly fruitier taste. Start with a little less and adjust after tasting.
How Do I Keep the Rice From Becoming Sticky?
Rinse the grains before cooking, use the correct amount of water, and avoid stirring them constantly. Once cooked, fluff gently with a fork instead of mixing vigorously. Allowing the rice to cool before adding the vegetables also helps preserve its texture.
Can I Make This Rice Salad Without Nuts?
Yes. Leave out the walnuts or replace them with toasted pumpkin or sunflower seeds. The salad will still have plenty of texture from the wild rice, cucumber, and pepper.
Should Brown and Wild Rice Salad Be Served Hot or Cold?
It is usually served cold or lightly chilled. The dressing and chopped vegetables give it the character of a traditional rice salad. Remove it from the refrigerator shortly before serving so the flavours are not dulled by excessive chilling.