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Wild Rice with Watercress and Hazelnuts

This vibrant wild rice with watercress and hazelnuts is a sophisticated vegetarian dish that balances earthy, nutty tones with a sharp, peppery finish. The combination of chewy wild rice and golden caramelised onions provides a deeply satisfying texture, while the sherry vinegar and maple dressing adds a refined acidity. It is an excellent choice for a hearty autumn lunch or as an elegant side dish for a weekend roast.

Packed with nutritious greens and protein-rich nuts, this versatile salad is as healthy as it is flavourful. You can prepare the rice up to two days in advance, making it a stress-free option for entertaining or midweek meal prep. Simply toss everything together just before serving to ensure the watercress stays crisp and the hazelnuts maintain their crunch.

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Ingredients for Wild Rice with Watercress and Hazelnuts

  • 375g wild rice

  • 1 bay leaf

  • Kosher salt

  • 80g skin-on hazelnuts

  • 6 tablespoons unsalted butter

  • 1 large onion, thinly sliced

  • 6 garlic cloves, thinly sliced

  • 60ml sherry vinegar or red wine vinegar

  • 1 tablespoon pure maple syrup

  • 1 tablespoon whole grain Dijon mustard

  • Freshly ground black pepper

  • 2 cups trimmed watercress, upland cress, or micro cress

Cook rice and bay leaf in a large pot of boiling salted water until some grains have burst and rice is tender, 45–55 minutes. Drain thoroughly and spread out rice on a rimmed baking sheet to cool; discard bay leaf.

Meanwhile, preheat oven to 177°C. Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool, then rub hazelnuts in a clean kitchen towel to remove some of the skins. Gently crush nuts by pressing under the flat side of a chef’s knife; set aside.

Heat butter in a large skillet over medium-low. Cook onion and garlic, stirring often, until onion is golden, 15–20 minutes. Remove from heat.

Whisk vinegar, maple syrup, and mustard in a large bowl until smooth. Scrape in onion mixture and cooled rice and toss to coat; season with salt and pepper. Fold in nearly all of the hazelnuts and cress, then transfer to a platter. Top with remaining hazelnuts and cress.

Rice can be cooked 2 days ahead. Let cool; cover and chill. Rice mixture (without hazelnuts and cress) can be made 3 hours ahead; store airtight at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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UK recipe editors

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UK recipe editors

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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