RECIPE: Angela May of Angela May Food Chapters shares how to make her wild rice salad

Photography Zaphs Zhang Art Direction & Styling Diane Ng

Serves 4


For the wild rice: 

700ml chicken stock 

10g lemongrass

5g galangal

1 bay leaf 

150g wild rice 


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50g wheat berries, rinsed and drained* 

60ml apple juice 

20g wolfberries 

30g pine nuts 

1 apple, peeled

2 tsp (5g) lemon juice 


For the dressing: 

2 tsp mustard 

2 tsp apple cider vinegar

2 tsp honey 

3 tsp olive oil 


60g baby arugula 


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1 Heat up the chicken stock in a pot. 

2 Make a bouquet garni: Tie the lemongrass, galangal and bay leaf together in a muslin or cheese cloth, and add to the pot. 

3 When the stock comes to the boil, stir in the wild rice. Turn the heat to low and cover the pot. Cook for 45min or until most of the rice has split (you should see the white grain peaking through the black).  

4 Discard the bouquet garni. Drain any remaining chicken stock into a smaller pot. Fluff the rice with a fork and season with black pepper and salt. 

5 Add the wheat berries to the stock pot and bring to the boil over high heat. Then lower the heat and simmer for 20mins or until the wheat berries are al dente. 

6 In another small pot, combine the apple juice and wolfberries, and cook for 10mins. Drain the excess liquid and set aside the wolfberries.

7 Pre-heat the oven to 170 deg C and toast the pine nuts for 13mins. 

8 Dice the apple into 0.5cm squares and place in a bowl with lemon juice and enough water to cover them. Drain and place on a paper towel to dry. 

9 Add the wolfberries to the wild rice, wheat berries and pine nuts. 

10 In a small bowl mix the mustard, apple cider vinegar, honey, and olive oil. Drizzle over the wild rice mix and serve with baby arugula. 



*A wheat berry is a wheat kernel before it is hulled and processed. It contains the bran, germ and endosperm, and has a nutty flavour. It is available at and selected supermarkets.