Buckwheat and rice salad with dried cherries and hazelnuts

We found this recipe with wild rice on the website of Ottolenghi. This Israeli-British chef, restaurateur, food writer and best-selling cookbook author probably no longer needs an introduction. He teaches his public to cook and put the powerful flavors from the Middle East on the table. His recipes are clear, fresh, seasonal and full of flavor – with complex and multi-layer combinations with herbs and spices. Although he is not a vegetarian, many of his recipes are bulging with vegetables. He therefore considers it his mission to “celebrate vegetables and legumes without making them taste like meat or as a supplement to meat, but to be what they are.”


Rice and grain


  • 130g wild rice
  • 150g basmati rice
  • 125g kasha (roasted buckwheat)


Bring a medium pot of water to a boil, add the wild rice and boil gently for 35-40 minutes, until the grains start to pop open and are al dente. Rinse under cold water and leave to drain. Put the basmati rice in a small saucepan with 300 ml cold water. place on a high heat and bring to a boil. Turn the heat to low, cover and steam for 10-12 minutes until cooked. Remove from the heat, set aside for five minutes with the lid still on, then fluff up the rice with a fork, spread out on a plate and leave to cool. In another small pan, bring 220 ml water to a boil. Turn the heat to very low, stir in the buckwheat, cover and cook for six to eight minutes; stir once or twice more. Set aside for a few minutes with the lid on, then spread on a plate and leave to cool.

Lemon oil


  • 1 lemon, zest peeled, and juiced
  • 130 ml olive oil


Put the lemon skin in a small frying pan, add the oil and place over medium heat. When the skin starts to bubble, remove from the heat and set aside to cool.



  • 1 clove garlic, peeled and crushed
  • 100 g dried sour cherries
  • 75 g hazelnuts, roasted and lightly crushed
  • 5 spring onions, thinly sliced Salt
  • 30 g parsley, roughly chopped
  • 10 g basil leaves, torn
  • 10 g tarragon leaves, roughly chopped
  • 30 g rocket leaves


Once both rices are cool, mix them in a large bowl with the buckwheat, garlic, cherries, hazelnuts and spring onions. Discard the lemon from the oil, pour the oil over the rice, then stir in two tablespoons of lemon juice and a teaspoon of salt. Just before serving, stir in the herbs. Spoon some rice on a serving dish, top with a little rocket, and repeat so you have a nice layered effect. Serve immediately.

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