wild rice and arugula salad
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5 from 1 vote

Wild Rice and Arugula Salad

This wild rice and arugula salad is loaded with veggies and seasoned with the simplest of lemon salad dressings — just lemon, salt, and pepper. This salad is simple, delicious, and very filling so I would suggest making it as a main course and not as an accompaniment for days when you want to do a salad detox.
Prep Time10 mins
Cook Time40 mins
Soaking Time30 mins
Total Time50 mins
Course: Main Course, Salad
Cuisine: Continental, Gluten-free, Vegan, Vegetarian
Keyword: Rice recipes, Wild rice
Servings: 2 as main
Calories: 199kcal


  • ½ cup wild rice
  • 2 cups arugula salad leaves
  • 1 cup zucchini , chopped
  • 1 cup tomatoes , seeds removed & chopped
  • 1 lemon , juice & zest
  • Salt , to taste
  • Freshly ground pepper , to taste


  • Wash the rice in 3-4 changes of water and soak for 30 mins.
  • In a deep pot, boil 4 cups water. Drain the soaked rice and add to boiling water along with some salt. Let it cook on medium heat till the rice is soft. Some of the rice will start to split open. Takes about 30 minutes.
  • Drain the rice and wash under cold water.*
  • In a big mixing bowl, gently toss the rice with arugula, all the chopped vegetables, lemon zest, juice, salt, and pepper.
  • Serve immediately or keep in the fridge for a couple of hours before serving.


*The salad tastes best when cold which is the main reason why I wash the cooked rice under cold running water.


Calories: 199kcal | Carbohydrates: 41.7g | Protein: 9.8g | Fat: 1.3g | Saturated Fat: 0.1g | Fiber: 6.3g | Sugar: 7.1g