Avocado Broccoli Wild Rice
"Wild rice and avocado salad with charred broccoli. I love making this salad with bloomed wild rice, and if you’re at home in isolation you finally have time to BLOOM your wild rice. You see, every cloud does have a silver lining! For real though- what a week. Its been so tough on many accounts, and I hope you’re all doing ok. I’ll be here, supplying lots of easy + wholesome recipes, and I hope it gives you (and your family) some job over the coming months. If there are any ingredients/recipes you’d like me to hero, tell me in the comments. I’ll do my best."
-- @panaceas_pantry
A Note from Feedfeed

This delicious wild rice dish is both comforting and refreshing. Wild rice is tossed with apple cider, dijon mustard vinaigrette, and topped with crunchy broccoli, pecans, goji berries, and creamy avocado—perfect flavorful vegan lunch option. 

For similar recipes, check out our Whole Grain Salads featuring this delicious  Wild Rice And Microgreen Salad by @Sincerelyv and Vegan Harvest Sweet Potato And Quinoa Salad by @Nutsntings.

Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining

This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.




  • 1 cup wild rice, rinsed
  • 3 cups vegetable stock
  • 1 large avocado, wedged
  • 1/ 2 head broccoli, 1/2 inch steaks
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/ 2 teaspoon salt
  • Pepper, to taste
  • 1/ 4 cup activated pecans
  • 1/ 4 cup goji berries


  • 1/ 4 cup apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon pure maple syrup
  • 1 teaspoon dijon mustard


  • Step 1

    Add rice and stock to a medium saucepan. Bring to the boil, and cook on medium heat (partly covered) for approx 45 mins, or until water has evaporated. Once cooked, rinse and set aside to cool.

  • Step 2

    Whisk together olive oil, lemon salt and pepper. Heat a medium skillet, and brush oil mixture over both sides of broccoli. Cook on the hot skillet for 3-4 mins each side.

  • Step 3

    Meanwhile, mix dressing ingredients together. For best results, use a blender (I use a stick blender)- you can use spoon, but you won't get a completely emulsified dressing.

  • Step 4

    Add cooled rice, pecans, goji berries, avocado and cooked broccoli to a bowl. Stir through dressing, and top with micro herbs (optional) and serve immediately