Wild Rice Salad Bowl


1 full cup cooked wild rice (soak for abt 2 hours and pressure cook)

½ cup cooked garbanzo

¼ cup julienned carrot

¼ cup julienned beetroot

Handful of parsley leaves chopped

Pinch of ground cinnamon and clove


Coarse sea salt and freshly ground pepper

1 tsp of crushed red chili pepper

1 tbsp fresh lemon juice

1 tbsp extra virgin olive oil

On the side

Avocado and cherry tomatoes


Place cooked rice in a medium bowl. Add all except the last four ingredients. Stir well.

Whisk together the salad dressing ingredients, salt, pepper lemon juice, olive oil and crushed red chilli pepper.

Drizzle over salad and toss to combine. Serve in a bowl garnished with sliced avocado and tomatoes.



2 Comments Add yours

  1. I’m loving beetroot at the minute- this sounds like a lovely way to eat even more of it! 🙂


  2. minismantra says:

    That’s wonderful….hope to share more recipes using beets.


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