Prep:  15 minutes
Cook:  45 minutes
Serves:  4
Average: 4.6 (19 votes)
Recipe by: Australian Eggs
Serve this easy salad either warm or cold. It's full of loads of interesting flavours and textures, making it ideal for a dressed up dinner, BBQs or entertaining.
Credit: Whisk Media Group

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Play Video: Wild Rice, Charred Broccolini and Egg Salad
Wild Rice, Charred Broccolini and Egg Salad
  1. Cook wild rice according to packet instructions. Drain and set aside
  2. Cook eggs in a saucepan of boiling water for 5 minutes or until medium soft. Remove and cool immediately with cold water to stop cooking. Peel and set aside
  3. Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Add almonds and pinch of salt and toss in hot pan for 1-2 minutes or until toasted. Transfer to plate and coarsely chop once cooled
  4. Cut broccolini into bite size pieces. Cook in the same pan the almonds were toasted in, until lightly charred and just softened. Remove and set aside
  5. Combine wild rice, charred broccolini, radish, green onion, almonds and pomegranate in a large salad bowl. Pour over half the dressing and toss gently to coat
  6. Cut eggs in half and arrange over salad with avocado. Drizzle over remaining dressing. Serve immediately
  1. To make the dressing, whisk red wine vinegar, mustard, and season to taste with salt and pepper. Drizzle in olive oil and mix well
Tips & Hints:
  • Wild rice, broccolini, eggs, almonds and dressing can all be prepared a day ahead and refrigerated separately
  • Wild rice can be cooked in a rice cooker
  • Substitute wild rice with black rice or brown rice
  • For a shortcut, use microwave rice sachets
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