Strawberry-Wild Rice Salad with Feta & Maple Balsamic

Happy Pop’s Day! I do love my dad.

I wish I could pass on stories of and recipes for the elaborate homemade meal I whipped up for Mike tonight, but I did no such thing. It was easy to okay W’s request to take him to Five Guys for burgers – having spent the week in Kelowna (after a week in Ontario) and having woken up at 5 am yesterday for the 6:30 flight home after a late night at Tantalus Vineyards with Cam and Dana of Joy Road in the kitchen, I then spent the day yesterday at Beef – the Festival at Heritage Park talking up all that is good on a cow. Early this morning we went for brunch at my mom & dad’s, where I helped cook the bacon and pass around my sister’s pull-apart cinnamon buns, but didn’t actually assemble anything from scratch myself. Despite being out of the kitchen for so long I was perfectly happy not to cook, and M and W were perfectly happy with their burgers.

But I’ve had many a request for the wild rice and strawberry salad I made for CBC last week, with wee ruby berries that have already shown up at Ontario farmers’ markets, including one that I stumbled upon outside the CBC building in downtown Toronto. I’ve spent much time at farms over the past week, and can’t wait to tell you all about it, but I’m now settling down not to a long nap but to finish up those story assignments that I was so sure I’d get done either on the plane or in the minutes between meals and sessions and meetings. I should know by now that I don’t get much work done in those timespans, nor late at night while propped up in a comfy hotel bed.

So while I go do my homework, I leave you with this salad. It would do well with barley boiled along with the brown and wild rice, or with quinoa, too.

Strawberry-Wild Rice Salad with Feta & Maple Balsamic Vinaigrette


June 17, 2012

If you're taking this to go, add the nuts just before serving to keep them crunchy.

  • Makes: Serves 6.


3/4 cup brown rice

3/4 cup wild rice

1 celery stalk, finely chopped

2 green onions, chopped

small handful fresh flat-leaf parsley, chopped

1 pint strawberries, hulled and halved

1/2 cup crumbled feta or soft goat cheese

small handful toasted pecans or walnuts, chopped (optional)


1/4 cup canola or olive oil

3 Tbsp. balsamic vinegar

2 Tbsp. maple syrup

1 tsp. grainy mustard

freshly ground black pepper


1Bring 4 cups of water or vegetable stock to a boil and add the rices; cook for 40-45 minutes, until tender. Drain any excess liquid and transfer to a bowl to cool. Once cooled, add the celery, green onions and parsley and toss to combine.

2Add the berries, feta and pecans or walnuts and toss gently. In a small jar or bowl, mix or shake up the dressing ingredients; pour overtop and toss gently to combine.


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8 comments on “Strawberry-Wild Rice Salad with Feta & Maple Balsamic

  1. Roslyne Buchanan
    June 18, 2012 at 11:41 am

    Oh, Julie, it does look delicious, and the timing is perfect with those lovely berries now showing at our Okanagan farmers markets, too!
    After that week of big eating at the Okanagan Food and Wine Writers’ Workshop in Kelowna, it seems a healthy while luscious recipe to get back on track.
    As always, enjoyed and learned so much from your session, and had fun catching up with you. Take care.

  2. Ann
    June 18, 2012 at 6:38 pm

    This looks and sounds fantastic! I’m making it tomorrow. Tonight I’m making your banana bread recipe from “Starting Out.” That cookbook has THE BEST carrot cake and potato salad I’ve ever eaten anywhere.

    Honestly, Julie, at least 90% of all recipes I use are from you – and they all turn out great. Oh, and I can’t forget! I love your new bean cookbook, too! I’ve made MANY of the salads.

    My friends ask, “Is this a recipe from Julie?” At first people thought I actually knew you until I told them, “No, no, I’ve never even met her!” But it’s always, “Julie this” and “Julie that” LOL!!

    Thanks a million!!

  3. Carolyn
    June 19, 2012 at 1:15 pm

    I’m having this for dinner tonight. I made the rice last night and will mix up the rest at supper time… I’ve been looking forward to it all day. I’m serving it with a chilled pea and spinach soup I whipped up before work this morning. I think this will be a perfect summer supper!
    Thanks for another winner! Keep these great salads coming!

  4. kale
    June 20, 2012 at 8:15 am

    This sounds truly fantastic, especially with that maple vinaigrette!

  5. Manon from Ontario
    June 21, 2012 at 9:49 am

    You came out to Ontario and I missed you :(((((

    Sadly for me I’m allergic to strawberries, sucks big time…couldn’t be allergic to chocolate! But took note of the Maple Balsamic Vinaigrette….will try 🙂

    Thanks and next time you come out to Ontario SEND ME AN EMAIL pls


  6. Anneke
    June 21, 2012 at 2:33 pm

    I am going to give this one a try for this weekend’s neighbourhood bbq! Looks awesome!

  7. Kathy
    June 22, 2012 at 2:34 pm

    It’s been a “Julie” week here, food-wise. I made this salad, I made the garbanzo – asparagus stirfry recipe that was in City Palate and this afternoon I made your pita chips.

  8. rose
    June 23, 2012 at 11:05 pm

    Hi Julie
    Laughed at Ann’s note above. My daughter says to me….’you know Mom, she’s not your friend.’ about you especially when I told her I seriously considered flying out for your cookie exchange last year. (I’m in Vancouver). But it feels like we’re friends…..


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