Wild Rice and Stone Fruit Salad


Happy Monday Everyone!  I hope you all had a great weekend!  I’ve got a perfectly healthy, satisfying and delicious Summer salad for you today- you will be amazed at how much flavor there is in this one!  As usual, it’s a breeze to whip up and will get you in and out of the kitchen and back to Summer fun!  YES!!  It’s meals like this that truly make me love #EatCleanAugust.  And, if you’re a skeptic of wild rice, this is a recipe to try.  It just may convert you!   xx- Sarah

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Wild Rice and Stone Fruit Salad

Wild Rice and Stone Fruit Salad


  • 1 1/2 cups wild rice mix
  • 3 cups veggie broth
  • 2 ripe nectarines, pits remove and sliced
  • 1 ripe peach, pit removed and sliced
  • 1/3 cup mint, chopped (plus more for garnish)
  • 1 small shallot, minced
  • 1 clove of garlic, minced
  • juice of one large orange
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon red wine vinegar
  • pink himalayan salt or sea salt
  • Maldon finishing salt
  • almond slivers


  • Rinse rice in a fine mesh strainer. Add to a pot with a splash of coconut or Extra Virgin Olive oil and toast over medium low heat for 3-4 minutes, stirring often.
  • Add veggie broth and bring to a boil. Lower heat to a simmer and cover. Cook until all liquid is absorbed and rice is chewy (around 45 minutes). Add additional stock and cooking time if needed.
  • Place rice in the refrigerator to cool.
  • In a small mixing bowl combine shallot, garlic, orange juice, Extra Virgin Olive Oil, red wine vinegar and 1/4 teaspoon of salt (I used pink himalayan). Adjust salt to taste.
  • In a large serving bowl combine wild rice, peaches, nectarines, and mint. Add dressing and mix well. Chill in the refrigerator for at least 15 minutes before serving- this gives the rice and peaches time to absorb the flavors of the dressing!
  • Top with a generous handful of chopped mint and another generous handful of almond slivers before serving. Sprinkle with Maldon salt to finish and serve!

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Reader Comments

  1. Caitlin|

    who is a skeptic of wild rice? it’s amaaaaaazing! this salad looks delicious. so glad you are enjoying your eat clean august 😉

  2. Rasa @ This Fox Cooks|

    Looks amazing and what a great way to use all of the lovely stone fruit that’s in season right now! Maybe people are skeptical of wild rice because it’s not really rice? Regardless, people should eat more of it…it’s so healthy and delicious.

  3. lauriel|

    This looks awesome, seriously. I can just imagine the crunch of the fruits and the toothiness of the rice, and how much fun it would be to taste those flavors and textures. Going on the to-make list. :9


  4. hannah|

    This looks LOVELY 🙂
    Did you use a wild rice mix? I *think* I can see brown, black and red there?
    Also how many would you say it serves? And did you get a chance to see how well it keeps overnight? It’s hard cooking for one, I never know whether to divide a recipe or not!
    Thanks, this message does sound somewhat like an interrogation, I’m sorry
    h x

    • Sarah Yates|

      Hi Hannah! yes, a mix! We enjoyed ith with 3 guests as a side dish to a meal, with only a bit left over that was eaten the next day. But I would definitely at last halve the recipe for one! (It’s a large serving plate shown) I always have so much trouble figuring out how many servings because it depends on the person, appetite and whether they’re eating it as a main or side dish. 🙂 Hope this helps! xx