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Wild Rice salad with peas and herbs
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Wild Rice Salad with peas & Citrus dressing

This colourful salad serves as a refreshing and nutritious option, ideal for any occasion. Packed with vibrant vegetables and enhanced by the unique flavour of Advieh Berenj, this dish offers a delightful taste experience. Persian - Advieh Berenj, is a fragrant blend of cumin, coriander, rose and warm spices. It brings an aromatic depth to the salad, reminiscent of the rich culinary traditions along the ancient spice routes. 

Preparation time

15 min.

Cooking time

30 min.

Serves

4

Spice used

Advieh Berenj

Difficulty

Easy

Ingredients

300g (10oz) wild rice 

2 teaspoons Advieh Berenj by Camelēr Spice Co. 

6 spring onions, trimmed 

1 cucumber 

1 bunch of flat-leaf parsley 

1 bunch of coriander 

1 bunch of mint 

2 green chillies, trimmed 

150g (5oz) frozen baby garden peas, defrosted 

Salt, to taste 

 

Citrus dressing

100ml (3½fl oz) olive oil 

1 orange, grated zest and juice 

1 garlic clove, minced 

1 teaspoon honey (optional) 

Salt and pepper, to taste 

 

Garnish

50g (2oz) pea shoots, for garnish 

100g of feta or grilled halloumi, crumbled

This colourful salad serves as a refreshing and nutritious option, ideal for any occasion. Packed with vibrant vegetables and enhanced by the unique flavour of Advieh Berenj, this dish offers a delightful taste experience. Advieh Berenj, a fragrant blend of cumin, coriander, rose and warm spices, brings an aromatic depth to the salad, reminiscent of the rich culinary traditions along the ancient spice routes. 

Method

  1. Bring a saucepan of salted water to a boil. Add the wild rice and spice blend, lower the heat to a simmer, and cook for 20-30 minutes until the rice is tender. Drain the rice and leave it to cool.
  2. While the rice is cooling, thinly slice the spring onions and roughly chop the cucumber, parsley, coriander, and mint. Finely chop the green chillies.
  3. In a large bowl, combine the cooled rice, spring onions, cucumber, parsley, coriander, mint, green chillies, and defrosted peas.
  4. In a small bowl, whisk together the olive oil, grated orange zest, orange juice, minced garlic, honey (if using), salt, and pepper, to taste.
  5. Pour the dressing over the rice and vegetable mixture. Toss well to ensure everything is evenly coated. Garnish with pea shoots, crumbled feta or grilled halloumi and serve immediately