A beautiful wild rice herb salad with orange vinaigrette and toasted pine nuts!
REFRESHING WILD RICE HERB SALAD
Nothing beats a fresh filling salad on a hot summer day! Lately, I’ve been obsessed with salads. I’m the kind of person who always makes sure that there is veg, or at least fruit in every single meal that I eat. So if you ever invite me for lunch or dinner, and there is no fresh veg included, I most probably won’t enjoy my food. I understand that some dishes just don’t work out with veg, but there must be a salad on the side or something.
What I also really like is adding fresh herbs to salads. I like fresh mint leaves, parsley, dill, rosemary, basil, cilantro… you name it! Salad dressings that are sort of sour are my favourite, as that adds freshness to my salad, and the dressing has to be homemade of course!
HOW TO KEEP HERBS FRESH
I’ve also always had a problem with buying fresh herbs to add to food when cooking at home. Every time I buy fresh herbs, I start stressing out about how I need to use everything up within 2 days of purchase before they go bad. And I either end up throwing them away or drying them. I like to enjoy herbs fresh and as I previously mentioned, add them to salads. I only recently found a solution to this problem, and this wonderful Cole & Mason Fresh Cut Herb Keeper is what solved the problem for me!
The container that you see in the picture above is the Cole & Mason Fresh Cut Herb Keeper, it keeps the herbs fresh for about 10 days, and it comes with a flip and slide lid that closes the container but the air vents in it allow the herbs to breathe. There are 3 removable dividers that help you store the herbs in different varieties of herbs and quantities. And the container has to be filled with a bit of water at the bottom to keep your herbs fresh.
What I really love about this container is that it neatly fits the refrigerator door, it fits perfectly and it’s great for easy access. My Mum was surprised at how fresh the herbs still looked two days after we put them in the Cole & Mason Fresh Cut Herb Keeper, she said that they even looked more fresh that when she got them from the store. The herb keeper is available for £14.99 on the Cole & Mason website, do pop over to their website and order one for yourself!
Now back to the salad. This is a wild rice salad drizzled with my homemade orange balsamic dressing or vinaigrette, topped with toasted pine nuts! How do you feel about pine nuts? I think that pine nuts are great to add to salads, rice, meats, and chicken. They are also really good for you, as they contain anti aging antioxidants, they reduce heart disease risk and contain nutrients that help boost energy. Also, did you know that wild rice is not really a rice, it’s actually a grass? I thought that this was really interesting! Wild rice is great to add to soups and salads!
The herbs that I’ve used to make this salad are fresh mint leaves and fresh parsley. For the mint, I only use the leaves. But for the parsley I chop the whole thing up, so that’s the leaves with the stems. Cherry tomatoes are always great as they add some colour and a lovely texture.
If you decide to give this salad a try please make sure to make my tasty balsamic orange dressing (or vinaigrette)! I make it with fresh orange juice, dijon mustard, olive oil, balsamic vinegar, ground black pepper and a pinch of salad. YUM!
Wild Rice Herb Salad with Orange Vinaigrette
- 1/2 cup wild rice uncooked
- 1 cup fresh parsley
- 1 cup fresh mint leaves
- 1 cup cherry tomatoes
- 2 tbsp toasted pine nuts
- Orange vinaigrette:
- 1/2 cup fresh orange juice
- 1 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tbsp balsamic vinegar
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- To cook the wild rice, add 1½ cups of water to ½ cup of uncooked rice. Fill a pot with water, then add the rice, and a pinch of salt. Cover with lid and let it boil for a minute.
- Reduce the heat, and let it simmer for 40-50 minutes.
- When the water is gone, fluff the rice with a fork and set aside.
- Take the parsley and the mint out of the Cole & Mason Fresh Cut Herb Keeper. Chop the parsley, and remove mint leaves from the stems (only use the leaves).
- In a medium bowl mix the wild rice, with the chopped herbs and cherry tomatoes.
- For the dressing: mix all of the ingredients together, and pour over salad.
- Sprinkle with toasted pine nuts and serve!
This post is sponsored by Cole & Mason. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.