Wild Rice Salad with Hazelnuts

by Molly Shuster

Nutty hazelnuts, sweet cherries, and grassy herbs add bright color and flavor to this savory-sweet wild rice salad. Great with a simple, leafy green salad or grilled fish.


  • 1/2 tsp. salt
  • 1 cup long-grain brown rice such as basmati
  • 3/4 cup wild rice
  • 2 cups sweet cherries, pitted and halved
  • 1/2 cup toasted hazelnuts, chopped
  • handful parsley, chopped
  • handful chives, chopped
  • 3 springs tarragon, chopped
  • 1/2 lemon, juiced
  • 2 Tbsp. extra-virgin olive oil
  • 1/3 crumbled creamy feta cheese (optional)
  • salt and freshly cracked pepper
Wild Rice Salad with Hazelnuts

Elizabeth Cecil

Bring 1 3/4 cups water to boil along with the salt. Add the brown rice, cover, and reduce to a simmer. Cook until tender and fluffed, about 25 minutes. If there is excess water, drain. Let stand 10 minutes.

Bring another medium saucepan of salted water to boil (about 4 cups water). Add the wild rice and simmer, uncovered, until the rice is tender but chewy, about 30 minutes. Drain.

Place the cooked rice in a large mixing bowl. Add the cherries, hazelnuts, herbs, lemon juice, and olive oil. Toss to combine. Season to taste with salt and pepper. Scatter with feta cheese.

Yield: 4-6 servings