Festive Rice Salad


This is a very quick post to share a festive little salad. I hope everyone has been having a happy holiday season!

Festive Rice Salad


  • ½ cup basmati rice
  • ½ cup wild rice (or brown rice)
  • 75g slivered almonds
  • 1 cup dried cranberries
  • ½ cup chopped mint
  • 1 tablespoon of apple cider vinegar
  • ½ cup freshly squeezed orange juice
  • 1 tablespoon of walnut oil


  1. In two separate pans, cook the basmati and wild rice according to packet directions. The separate pans are necessary as wild rice has a longer cooking time than basmati rice.
  2. While the rice is cooking, toast the slivered almonds in a frying pan over a low heat until golden brown. Stir often to avoid burning.
  3. Combine the cooked rice, almonds, cranberries, and mint in a large bowl.
  4. In a small jar, combine the vinegar, orange juice, and walnut oil. Replace lid and shake to combine.
  5. To serve, drizzle the dressing over the rice salad and toss to combine.

Serves 8
Nutrition per serve:
228 calories / 953 kilojoules, 7g of fat, 5g of protein, 36g of carbohydrate, 3g of fibre.


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