Wildreissalat mit Linsen und Süßkartoffeln

Red Camargue & Wild Rice Salad – a delightful harmony of flavours and textures that’s as nourishing as it is delicious! This vibrant dish features the wholesome goodness of red rice, wild rice, and beluga lentils, perfectly paired with tender roasted sweet potatoes, juicy pomegranate seeds, and crunchy almonds. Drizzled with a tangy-sweet dressing made with red wine vinegar, olive oil, and maple syrup, this salad is a true celebration of fresh, wholesome ingredients.

Whether it’s taking center stage at your weeknight dinner or serving as the standout vegan-friendly dish at your next gathering, this recipe promises to elevate any occasion.

Let’s get cooking and whip up a culinary delight that’s both scrumptious and wonderfully healthy.
Red Camargue & Wild Rice Salad with Sweet Potatoes and Arugula

Red Camargue Rice versus Wild Rice

Now, let’s take a moment to appreciate the unique qualities of red rice and wild rice. While red rice boasts a slightly chewy texture and a subtle nutty flavour, wild rice offers a more pronounced earthy taste and a delightful pop in every bite. Together, they create a dynamic duo that elevates this salad to a whole new level of deliciousness. Both unique varieties with distinct characteristics:

Red Camargue Rice:

  • Red Camargue rice is a type of whole grain rice that originates from the Camargue region in southern France.
  • It has a vibrant red color and a slightly chewy texture when cooked.
  • Red Camargue rice has a nutty flavour with subtle earthy undertones.
  • It’s rich in fibre, vitamins, and minerals, making it a nutritious choice for your meals.

Wild Rice:

  • Wild rice, on the other hand, is not technically rice but rather the seed of a species of aquatic grass native to North America.
  • It has a dark brown to black color and is longer and thinner than traditional rice grains.
  • Wild rice has a chewy texture and a distinct nutty, earthy flavour.
  • It’s higher in protein and lower in calories compared to other types of rice, and it’s a good source of antioxidants, fibre, and essential nutrients.

Simple adaptations for this Red Camargue & Wild Rice Salad

Whether you’re looking to add more protein, experiment with different flavours, or cater to dietary preferences, these versatile tweaks will take your salad game to the next level. Let’s dive in and discover how to customise this vibrant dish to suit your taste buds and dietary needs.

Boost with Protein: Amp up the salad’s satiety factor by tossing in chickpeas or grilled chicken for a protein-packed meal.

Veggie Variety: Get creative with your veggies! Try roasted butternut squash, cherry tomatoes, cucumber, or bell peppers to add color and texture to your salad bowl.

Herb Swaps: Switch up the flavour profile by swapping out parsley for cilantro, mint, or basil, lending a fresh twist to your dish.

Dress it Up: Elevate your salad with a customised dressing. Whether it’s a zesty lemon-garlic blend or a tangy apple cider vinegar concoction, make it your own!

Nut and Seed Alternatives: Try subbing almonds with toasted pumpkin seeds or sunflower seeds for that perfect crunch without compromising on taste.

Peaches or Nectarines: When in season, sliced or diced peaches or nectarines lend a juicy sweetness and a summery vibe to the salad. For an extra flavour boost, try grilling them on the BBQ before tossing them into the mix.

You’ve got endless possibilities to craft a Wild Rice Salad that’s uniquely yours and bursting with flavour! Let your creativity run wild and create a dish that truly excites your taste buds.
Red Camargue & Wild Rice Salad with Sweet Potatoes and Arugula
Red Camargue & Wild Rice Salad with Sweet Potatoes and Arugula

Looking for other salad ideas with whole grain or wild rice?

Try one of these delicious recipes:

Wildreissalat mit Linsen und Süßkartoffeln
5 from 1 vote

Red Camargue & Wild Rice Salad

Red Camargue & Wild Rice Salad, marrying nutty grains with tender sweet potatoes and juicy pomegranate seeds, all dressed in tangy red wine vinegar.
Course Main Dish, Salad
Category American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 as side
Calories 478 kcal
Autor Elle


  • 1 cup red rice, rinsed (200 g)
  • 1/2 cup wild rice, rinsed (100 g)
  • 1/2 cup beluga lentils (100 g)
  • 2 medium sweet potatoes, peeled and cut into cubes (ca 450-500 g)
  • 6 tablespoons olive oil, divided
  • Sea salt and freshly ground black pepper, to taste
  • 3 tablespoons red wine vinegar
  • 1 teaspoon maple syrup (or honey)
  • 1 red onion thinly sliced
  • Seeds from 1 large pomegranate
  • 1 generous handful of flat-leaf parsley, chopped
  • 1/2 cup roasted almonds, chopped (50 g)
  • 2-3 handful young arugula leaves


  1. Preheat oven to 400°F / 200°F (180°C fan-assisted) and line a baking sheet with parchment paper.
  2. Bring a large saucepan of lightly salted water to the boil. Add both types of rice, cover and simmer until tender, around 30-40 mins (see tips below). Drain using a fine mesh sieve and rinse with cold water. Shake off as much water as possible, then transfer to large bowl and set aside to cool.
  3. In another saucepan, simmer the lentils. Combine the beluga lentils with 1 1/2 cups (375 ml) of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender yet firm. Drain and rinse under cold water.
  4. Place the sweet potatoes on the prepared baking sheet. Drizzle with olive oil and toss until well coated. Make sure they are in an even layer and not touching. Season with salt and pepper, to taste. Roast for 25 minutes, or until tender, flipping halfway through.
  5. In a small bowl, whisk together the remaining 5 tablespoons olive oil, red wine vinegar, and maple syrup until combined.
  6. Combine the cooked rice, lentils, roasted sweet potatoes, red onion, pomegranate seeds, chopped parsley, and roasted almonds in the large bowl. Pour the dressing over, season with salt and pepper, and toss until evenly coated.
  7. Just before serving, add the arugula leaves to the salad and toss gently to incorporate. Enjoy!


  • Make-Ahead Option: The salad (without the greens) can be made up to 4 hours ahead. Cover and chill in the refrigerator. Add the arugula leaves just before serving to maintain their freshness.
  • Feel free to sub out roasted sweet potato for grilled slices of peach or nectarine in summer.
  • I cook both rice types together, however check the package instructions as cooking times can vary based on factors like the type of wild rice, its age, and how it's processed. If the brands of rice drastically different cooking times, prepare them in separate pots.
  • You can also use a rice mix (e.g. Rapunzel, unpaid mention) which includes Italian brown long grain rice, French red Camargue rice, and Canadian wild rice.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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