Wild Rice With Vegetables & Herbs

I have a confession to make: I’m not a fan of leftovers. There, I said it. I don’t enjoy eating them, and I definitely don’t like storing them in containers, knowing full well they’ll probably end up going to waste. Plus, washing those extra containers just creates more waste. It’s a lose-lose situation.

Now, my husband, on the other hand, claims to love leftovers. But here’s the thing – he rarely actually eats them. And who does he blame? Me, of course, for making fresh food every day. I’ve explained to him countless times that one medium container of leftovers isn’t going to cut it for our family of four. It’s just not enough to go around.

But there is one exception to my leftover rule: rice. I don’t mind keeping leftover rice because there are so many delicious dishes you can make with it the next day. You can whip up a simple rice bowl, serve it with some caramelized onions for a quick and easy side dish, or even transform it into this fantastic rice salad. The possibilities are endless, and I’m always happy to have some extra rice on hand for those last-minute meal ideas.

Wild Rice With Vegetables & Herbs

This salad is like a big rice bowl. You can make it with any leftover rice or quinoa.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch, Main Dish, Salad
Cuisine: Healthy, Vegan
Diet: Vegan
Keyword: Dairy-Free, Gluten-Free, Vegan
Servings: 4
Author: Shelly


  • 3 tablespoons avocado or olive oil
  • 1 small onion - diced
  • 1 medium sweet potato - diced small
  • 1 head broccoli - separated into small florets
  • 1 small bunch collard greens - Swiss chard or kale*, chopped
  • 2 cups cooked wild - brown or basmati rice
  • 2 tablespoons barberries - toasted on a skillet for 1 minute – optional
  • 1 red chili - seeds removed & chopped finely – optional
  • Handful cilantro or parsley or both - chopped finely
  • Salt


  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon cinnamon
  • Salt

Optional Additions:

  • Avocado
  • Harissa


  • Put the avocado oil in a large skillet over medium-high heat. Add the onion and sweet potato and sauté for 5 minutes, stirring occasionally. Lower the heat to medium and add the broccoli, collard greens and 1⁄4 cup water. Add salt and stir. Sauté until the sweet potato is tender.
  • Warm the rice (if using leftovers) and put it in a large bowl. Top with the sautéed veggies, barberries, chili and herbs. Add the dressing ingredients and toss to coat. Taste and add salt if necessary.
  • Serve with slices of avocado and harissa or hot sauce on the side, if desired.
  • *Swiss chard and kale can be used interchangeably here based on preference.

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