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Wild rice and buckwheat salad

We love wild rice and we love buckwheat, so why not combine them for a healthy summer salad!


250g mixed wild and basmati rice

125g roasted buckwheat (kasha)

1 lemon, skin peeled and juiced

130mls olive oil

1 clove garlic, crushed

100g dried cranberries

100g hazelnuts, roasted and halved

5 spring onions, thinly sliced

1 tsp sea salt

Large handful parsley, roughly chopped

Large handful basil leaves, roughly chopped

2 cups rocket leaves, washed


  1. Bring a medium pot of water to the boil, add the rice and boil gently for 35-40 minutes (or as per packet instructions). Rinse under cold water and leave to drain.
  2. In another small pan, bring 220mls water to the boil. Stir in the buckwheat and turn down the heat to very low. Cover and cook for 6-8 minutes. Once cooked set aside for a few minutes with the lid on, then spread on a plate and leave to cool.
  3. Put the lemon skin in a small pan with the olive oil. On a medium heat gently fry until the skin starts to bubble. Remove from the heat and set aside.
  4. Once the rice and buckwheat are both cool, mix them together in a large bowl. Add the garlic, cranberries, hazelnuts and spring onions. Remove the lemon skin from the oil and pour the oil over the rice. Add 2 tablespoons lemon juice and 1 teaspoon salt.
  5. Finally, stir through the fresh herbs and rocket. Enjoy on its own or as a delicious side dish.