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Buckwheat and Rice Salad with Dried Cherries and Hazelnuts

Tart dried cherries meet nutty hazelnuts in a bright rice-buckwheat mix.
Lemony olive oil coats every bite, with garlic and spring onion zing.
Fresh herbs finish it off, making it comforting, lively, and crowd-pleasing.

side dish ⏱ 75 min 530 kcal / portion 85.0 g carbs / portion (estimated) vegan glutentree nuts 🔗 Original source

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Buckwheat and Rice Salad with Dried Cherries and Hazelnuts
v1 · rb0e705f985 20260727Z1751 130 g wild rice 150 g basmati rice 125 g buckwheat salt to taste 🍳 ⏱ 35-40 min boil wild rice until al dente 🔪 rinse wild rice under cold water and drain 🍳 ⏱ 10-12 min steam basmati rice; rest 5 min with lid on and cool 🍳 ⏱ 6-8 min cook buckwheat; rest a few minutes with lid on and cool 🍳 infuse olive oil with lemon skin over medium heat until it bubbles; cool 🌀 mix wild rice, basmati rice, buckwheat, garlic, dried sour cherries, hazelnuts and spring onions 🌀 pour in lemon-infused oil and stir in lemon juice and salt 🌀 stir in parsley, basil leaves, tarragon leaves and rocket leaves just before serving Buckwheat Rice Salad 🥗 1 piece lemon 130 ml olive oil 1 piece garlic 100 g dried sour cherries 75 g hazelnut 5 pieces spring onion 30 g parsley 10 g basil leaf 10 g tarragon leaf 30 g rocket leaf lemon, olive oil garlic, dried sour cherries, hazelnut, spring onion salt parsley, basil leaf, tarragon leaf, rocket leaf
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Preparation steps

  1. boil wild rice 35-40 min until al dente
  2. rinse wild rice under cold water and drain
  3. steam basmati rice 10-12 min; rest 5 min with lid on and cool
  4. cook buckwheat 6-8 min; rest a few minutes with lid on and cool
  5. infuse olive oil with lemon skin over medium heat until it bubbles; cool
  6. mix wild rice, basmati rice, buckwheat, garlic, dried sour cherries, hazelnuts and spring onions
  7. pour in lemon-infused oil and stir in lemon juice and salt
  8. stir in parsley, basil leaves, tarragon leaves and rocket leaves just before serving

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