Life changing wild rice salad

There are some recipes that are outright winners. They don’t have to try very hard, they’re just naturally gifted, easy and worth getting excited about. This life changing wild rice salad is one of them. It’s the kind of recipe you can make off the top of your head. And, once you’ve made it, you will know its worth. Simple ingredients and exuberant greens that go with just about anything. If you’re at all besotted with grain bowls, as I am, this might be the new house favourite.

Life changing wild rice salad

Things to look for in a life changing rice salad:

  • Must double as a side or main meal (for vegetarian – add roast sweet potatoes and hummus)
  • Excellent alongside grilled fish, chicken and meat
  • Thoroughly nutty chew that’s convincingly gratifying
  • Heaping, wholesome goodness
  • Meal prep potential
  • Eat tonight, pack for tomorrow’s lunch
  • Greens and grains in one
  • Maximises store cupboard ingredients
Life changing wild rice salad
Top tips for the best rice salads:


  • Rinse the grains well before cooking
  • Cover with cold water, not hot or boiling
  • Add sufficient salt to the cooking water
  • Check the pack instructions for cooking times, then test about 5-8 minutes before the end of the cooking time. The grains need to be tender but with some bite
  • Once cooked, drain under cold water then air dry to ensure the grains absorb the dressing without diluting the flavour
  • Adjust the seasoning, if necessary, with either a little extra olive oil, lemon juice, salt or pepper.
  • Rice salads should always be served at room temperature, even warm, not fridge cold.


Life changing wild rice saladLife changing wild rice saladLife changing wild rice saladLife changing wild rice salad


Life changing wild rice salad


Serves 6

  • coconut oil, for cooking
  • 400g tin chickpeas, rinsed and drained
  • 1 cup wild rice, well rinsed
  • 100g baby spinach
  • 40g pack (about 2 large handfuls) rocket
  • a generous handful mint, leaves picked
  • 4 spring onions (scallions) thinly sliced
  • zest of 1 lemon
  • 100g feta, crumbled
  • 1/3 cup of each, toasted pumpkin seeds and almonds
  • micro herbs, for finishing



  • 60ml (4 tablespoons) extra virgin olive oil
  • 45ml (3 tablespoons) lemon juice
  • 2.5ml (1/2 teaspoon) dried oregano
  • 15ml (1 tablespoon) honey
  • salt and freshly ground black pepper, to taste


  1. Cook the rice as per pack instructions. (see notes above)
  2. Rinse under cold water and drain well. Set aside to air-dry for about 10 minutes.
  3. In the meanwhile, heat 1 tablespoon coconut oil in a non-stick pan. Add the chickpeas and toast over a high heat until crispy and golden. Season lightly with salt and pepper.
  4. Pile the spinach, rocket and mint onto a wooden board. Chop until all the greens are fine, almost shredded.
  5. In a large mixing bowl, combine the rice, chickpeas, chopped greens, scallions, lemon zest and feta. Add half the toasted nuts and seeds and a generous handful of herbs.
  6. For the dressing, place all the ingredients in a bowl and whisk to combine. Pour the dressing over the salad and toss to coat. Tip the salad onto a serving platter and finish with the remaining nuts and more micro herbs.



Recipes that are good with glorious bowl of grains:

Cumin roast sweet potatoes with tahini sauce

White bean hummus with candied tomatoes

Lemon and herb chicken kebabs with sundried tomatoes

Greek chicken kebabs

10 Minute pan fried Greek chicken breasts

More Greens to Grain recipes in my cookbook, Bibby’s Kitchen. It’s available from Exclusive Books, @Home Stores and On-line from

For international shipping, Uppercase Books will gladly assist.

Bibby's Kitchen Cookbook

Apple slaw with sticky soy cashews

Rave reviews for this Chicken shawarma salad with spelt pilaf and zhoug yoghurt



6 Comments. Leave new

  • Hi Di! I have bought your book and already made your salad with hummus and 3 toppings which got rave reviews from my guests, as well as the aubergine and lentil salad which we devoured last night. I also made your spice cake for the office and now I have them nagging for more \0/ Thanks so much for such wonderful inspiration and beautiful pictures. I do just want to ask about the recipe for the pudding on the cover. I think it is an old-fashioned honeycomb cream made with gelatine and egg whites, Any chance we can have the recipe? Thanks again! Julia

  • Vanessa Lammers
    18 February 2020 5:48 pm

    Just love all your recipes!
    Beautiful …

  • You made my day! Thank you Vanessa.

  • Hi there Julia. What a lovely to way to start the day. It’s always a thrill to hear what everyone’s making from the book. I must say, the sumac aubergine salad is right up there as one of my favourites, but then again, anything with tahini already has the upper hand.
    The dessert on the cover is a coconut pannacotta with rose jelly. As soon as the waters have calmed a bit, I’ll try do a blog post with the recipe. Thank you for supporting the book and cooking the food. I hope it’ll live a long and fruitful life in your kitchen. D x

  • Hello, what is “rocket?” Thanks

  • Dianne Bibby
    28 April 2020 4:49 pm

    Hi Debra. Rocket is a bright peppery green that’s wonderful in salads.

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