Usually when I have leftover rice I make fried rice or rice salad with any vegetables and herbs I find in the fridge or pantry, and serve it as a meal. It’s like preparing one big rice bowl instead of a bunch of individual bowls.

Wild Rice Salad

This salad is like a big rice bowl. You can make it with leftover rice, any rice or make it with Basmati rice or quinoa, which cooks in 12 minutes. You can use brown or basmati rice. FYI black wild rice needs to be soaked for 10 hours, and cook for 45 minutes.
Course: Dinner, Lunch, Main Dish, Salad
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 broccoli head - separated into small florets
  • 1 small bunch collard green or 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
  • Dressing
  • 3 tablespoon olive oil
  • 1 tablespoon balsamic Vinegar
  • ¼ teaspoon cinnamon
  • Salt

Serve with (optional)

  • 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 ¼ 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. Put over the sautéed veggies, barberries, chili and herbs. Add the dressing ingredients and toss. Taste and add salt if necessary.
  • Serve with slices of avocado and harissa or another hot sauce on the side. Enjoy!

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