• 250g USA Wild Rice Mix
  • 300ml Red wine or stock, if preferred
  • 300ml water
  • 300g Seedless grapes
  • 150ml Red wine vinegar
  • 1 Red onion
  • 1 Handful of Flat leaf parsley
  • 1 Small brie
  • 70g Roasted walnuts
  • 2 tbsp Pumpkin seeds
  • 3 tbsp Olive oil
  • Salt and pepper


Pour the USA Wild rice mix into a pan with the wine or stock and water.
Cook the rice for 20-25 minutes.

Meanwhile heat a non stick pan and add the grapes and vinegar.

Cook the grapes for 3-4 minutes, then turn off the heat and leave to cool.

Chop the red onion and dice the brie into cubes.

Chop the parsley.

Stir the USA Wild rice mix, then when cooked transfer to a large mixing bowl.

Lift the pickled grapes out of the vinegar and into the rice bowl.

Add the red onion, brie and parsley.

Roast the walnuts and pumpkin seeds along with a good splash of extra virgin olive oil.

Stir the salad together and serve