Apricot & Wild Rice Salad

Apricot & Wild Rice Salad

This apricot and wild rice salad is a lovely mix of sweet and savoury, with soft, juicy dried apricots, nutty wild rice, and a handful of fresh herbs and chopped vegetables for added flavour, goodness and brightness. It’s light yet satisfying and ideal for sunny lunches, picnics, or as a colourful side at the table. Naturally wholesome and full of flavour, it’s a simple way for the whole family to eat well without fuss. 

Preparation time: 15 minutes

Serves: 6

Ingredients:

Optional: Add crumbled feta or grilled halloumi. You can also add or take away vegetables that are available or preferred, such as peas, celery or broccoli instead of cucumber and pepper. Holle Organic Weaning Oil is a blend of premium organic rapeseed, sunflower and hemp oils and a tasty and healthy alternative to olive oil.

Method

1. Fill a saucepan with water and bring to the boil. Add the rice and cook for 10 minutes or until tender. Drain, then set aside to cool. 
2. Chop the herbs, vegetables and apricots.
3. Combine with the rice and toasted seeds, season with salt and black pepper, then drizzle with oil.
4. Top with feta grilled halloumi, if using and serve as a light summer lunch! 

Tips & Variations

• Add cooked chickpeas or lentils for extra protein.
• Swap parsley and mint for dill or coriander and a pinch of cumin for a Moroccan twist.
• Try adding sardines flaked into the salad for a delicious omega-3 boost.

Dressings

Why not add a dressing that works beautifully with grains, dried fruit, and fresh veg. Here are 3 super quick and easy options that can be poured over the salad and stirred through.

Olive Oil & Lemon Dressing

A light and zesty dressing:

• 4 tbsp extra virgin olive oil
• Juice of 1 medium lemon (about 2–3 tbsp)
• 1 tsp Dijon mustard (optional, for a little depth and creaminess)
• 1 small garlic clove, finely grated or crushed (optional)
• ½ tsp honey or maple syrup (optional, to balance the sharpness)
• Sea salt and freshly ground black pepper, to taste

Method:

1. In a small bowl or jar, whisk together the lemon juice, mustard, garlic, and honey (if using).
2. Slowly drizzle in the olive oil while whisking, until the dressing emulsifies and looks glossy.
3. Season with salt and pepper to taste.
4. Pour over your rice salad and toss gently to coat.

Olive Oil & Yogurt Dressing

A light and creamy dressing, full of flavour:

• 4 tbsp natural organic live yoghurt (plain, unsweetened)
• 2 tbsp extra virgin olive oil
• Juice of ½ lemon (optional or to taste)
• 1 small garlic clove, finely grated or crushed (optional for a gentle kick)
• 1 tsp honey or maple syrup (optional, to balance the lemon)
• Sea salt and black pepper, to taste

Method:

1. In a small bowl or jar, whisk together the yoghurt and olive oil until smooth.
2. Add the lemon juice, garlic (if using), and honey or maple syrup.
3. Season with salt, pepper, and any herbs or spices you fancy.

Olive Oil & Apple Cider Vinegar Dressing

For a tangy and bright flavour:

• 4 tbsp extra virgin olive oil
• 2 tbsp organic apple cider vinegar
• 1 tsp honey or maple syrup (to soften the acidity)
• Sea salt and freshly ground black pepper, to taste
• Optional: a pinch of dried oregano or chopped fresh herbs (like parsley or dill)

Method:

1. In a small bowl or jar, whisk together the cider vinegar and honey.
2. Slowly add the olive oil while whisking until the dressing is well combined.
3. Season with salt, pepper, and herbs if desired.
4. Drizzle over your rice salad and toss gently to coat.