Wild Rice and Arugula Salad

A few recipes are super fun to make and are like art on a plate. Your creative capabilities and your artistic self’s limits are challenged. The plate is like your canvas and you are playing with colours and texture.

Today I made this salad for my husband’s lunch. Wild rice and arugula salad is the perfect combination of nuttiness from the wild rice and freshness from the arugula, other vegetables, and fruits. Fresh mozzarella cheese complements all of the flavours, providing the perfect umami. I have used a simple lemon and olive oil vinaigrette for the dressing, which is totally optional.

Make this for a simple lunch, dinner, or a fancy party. Complement it with a glass of wine, a few pieces of rustic bread, and you are in culinary heaven.

Wild Rice is commonly known as Canada rice. Slightly chewy in texture, this grain is nutty in flavour. It has a higher protein content then normal rice.

Arugula leaves are also called rocket leaves. These leaves are slightly bitter in texture, but combined with other nuts and fruits, it has an amazing flavour.


Wild Rice – 1/2 cup cooked. (just boil it in microwave for 25-30 minutes.)Yes, it takes a long time to cook it. I have kept this al dente.

Arugula leaves-1/2 cup

Blueberry-1/4 cup

Cherry tomato -1/3 cup, cut into halves.

Pomegranate seeds-1/3 cup

Walnuts-1/4 cup

Fresh mozzarella cheese-roughly broken into few pieces

FOR Vinaigrette-1 tablespoon extra virgin olive oil

Lemon juice-1/2 tablespoon

Honey -1/2 teaspoon

Pinch of black pepper and salt


Mix every thing together with tongs.

Make vinaigrette and drizzle all over the salad.






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