Curried wild rice salad

Curried wild rice salad

Total: 45 Min. | Active: 45 Min.
vegetarian, gluten-free
Nutritional value / person: 336 kcal
, Fat: 14 g
, Carbohydrate: 44 g
, Protein: 6 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


150g wild rice mix
salted water, boiling


6tbsp white wine vinegar
3tbsp olive oil
150g Greek yoghurt
½tsp salt
1tsp mild curry powder

To serve

2 carrots, shredded
1tin chickpeas (approx. 240 g), rinsed, drained
2 apples, diced
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How it's done


Pour the rice into the boiling salted water, bring to the boil, reduce the heat, simmer (uncovered) over a medium heat for approx. 15 mins. Drain the rice and leave to cool.


Mix the vinegar, oil and yoghurt in a large bowl, season.

To serve

Add the rice, carrots, chickpeas and apples to the dressing, mix.

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