Wild Rice and Microgreen Salad
"This salad is the highlight of the gatherings in our house. Perfect piled high on its own or as a side to roasted veggies, it is bursting with flavors and (very important) looks spectacular on the table!"
-- @sincerelyv_plantbased
A Note from Feedfeed

This is a great side salad or base recipe to keep in your dinner recipe rotation. This salad's main ingredient is wild rice to give it a heartiness. Instead of leafy lettuce, it uses dainty microgreens-Think delicate flavors..Sweet raisins and nutty Marcona almonds, with a bite from the addition of red onion.



Prep time 30mins
Cook time 40mins
Serves or Makes: 4-8


  • 1/ 2 cup wild rice
  • 1/ 2 cup brown long grain rice
  • 1/ 2 cup chopped spring onion
  • 1/ 2 cup chopped flat leaf parsley
  • 1/ 2 cup chopped coriander
  • 1/ 4 cup chopped mint leafs
  • 1/ 2 cup chopped dill
  • 1 small red onion
  • 2 tablespoons olive oil
  • 1/ 4 cup blanched almonds
  • 1/ 4 cup golden raisins
  • Salt and pepper, to taste
  • lemon, juice, to taste
  • extra virgin olive oil, to taste


  • Step 1

    Soak the raisins in cold water. Preferably overnight or at least for couple of hours. Cook the rice according to the packaging instructions. Once it's cooked, fluff it with the fork and let it cool in a big mixing bowl.

  • Step 2

    In the meantime, chop the red onion and fry it in olive oil until golden brown. Scoop it into the mixing bowl with rice. In the same pan toast almonds, then raisins. Add them into the bowl with the rest of the ingredients.

  • Step 3

    Mix all the herbs and rice thoroughly, season with sea salt and pepper, add a dash of extra virgin olive oil if you like, and a generous squeeze of lemon.

  • Step 4

    Note from The Feedfeed: Add a little twist to this recipe by soaking the raisins in a tablespoon of hot water and a juice of 1 lemon. The result? A super tart burst of flavor that will leave you wanting more!